Rabbit Feast

Serves

4-6

Ingredients

1.	Pre-heat the oven to Gas Mark 3 / 160°C / 325°F
2.	Remove the fat from the bacon and set aside, then cut into strips
3.	In a heavy bottomed casserole pot, fry the bacon until crispy then remove and put to one side
4.	Add the bacon fat to the hot pan and cook over a low-medium heat to render down
5.	Brown the rabbit in the bacon fat, then set to one side, and remove any leftover bits of bacon fat
6.	Add the chopped onion to the pan and cook until it start to turn golden
7.	Add the flour and stir though, and cook for a few minutes
8.	Slowly add the chicken stock, a little at a time, stirring well between each addition to remove any lumps
9.	Take off the heat and season with salt and pepper, then add the bouquet garni and the rabbit. Place the lid on the pot and cook in the oven for 2 hours
10.	Carefully remove the rabbit from the pot, and once cooled enough, remove the meat from the bones. Place the meat back in the pot and throw the bones away
11.	Add the potatoes and root veg and check the seasoning
12.	Boil on the hob with the lid on for about 1 hour until the vegetables are tender, and serve