Hunters Rabbit

Serves 2–4

• 1 rabbit jointed
• 1 large onion, finely chopped
• 2 celery sticks, finely diced
• 2 tbsp Olive oil
• 1 large carrot, finely chopped
• 250ml (8 floz) of chicken stock
• 1 bouquet garni
• 4 tbsp redcurrant, quince or rowanberry jelly
• 2 tbsp arrowroot mixed with a little water

Preheat the oven to 180°C / Gas mark 4

Heat the oil in a flame–proof casserole dish and fry the rabbit pieces until light brown. Stir in the chopped onion and vegetables, cook for 2 minutes.

Pour in enough stock to cover the rabbit and season generously, add bouquet garni and place in the preheated oven for 1 to 1hr 10mins until the rabbit is cooked but not falling to pieces.

Transfer rabbit to a dish and keep warm, remove bouquet garni from the casserole. Stir in the jelly and the arrowroot and bring to the boil quickly on the top of the stove, stirring continuously until the sauce thickens and clears.

Return rabbit to the casserole and serve with the sauce, lots of mashed potato and red cabbage to warm you up on a cold winter day!