Newco coffee pot

Ingredients

Bunn HT

A couple of Rabbits Olive Oil Garlic, Onions and Chillies (if you like it HOT) Root Vegetables Carrots Swede Potatoes or any other root veg you have A couple of pints of chicken stock Salt and Pepper to taste

Method

Remove Lungs Heart Liver Kidneys (use those for more stock or discard). Joint the Rabbits into back legs front legs and saddle cut the saddle in to two pieces discard the rib cage (or use for stock). Chop the root vegetables into large chunks. Not the potatoes that comes later. Start heating the chicken stock..bring it to the boil and turn down to a very slow simmer.

Using a heavy based frying pan sweat the garlic (crush and chop it) onions (roughly chop them) and chillies (finely chop them) in a liberal splash of olive oil..once tender transfer to a heavy based stew pot. Turn up the heat on the frying pan, add another liberal splash of olive oil, seal the rabbit joints in the frying pan. (Don't go overboard on the frying just enough to give a nice light brown colour).

Once sealed transfer the Rabbit joints to the stew pot pour the hot chicken stock over the rabbit. Season to taste with salt and pepper. Add the chopped root vegetables bring the whole lot back up to the boil. Turn down the heat to a low simmer stir the stew, cover and leave to simmer for about an hour. Then add the potatoes (cubed) bring the stew back up to a slow simmer stir it and leave for about another three quarters of an hour or until the potatoes are tender.

Serve with crusty bread and green vegetables. I also find a good bottle of Claret helps the whole lot down. Enjoy.

To keep your prepared rabbit cool before cooking you will need a fridge or freezer.
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