Rabbit Carbonara

Serves 2–4

• 1 rabbit diced
• 4oz of streaky bacon, rinded and chopped
• 1 medium onion chopped
• 2 cloves of garlic, crushed
• 4 to 6oz mushrooms sliced
• 2tbsn of olive oil
• 1 jar of carbonara
• 1 carton double cream
• salt and freshly ground pepper to taste
• fresh basil chopped, if in season or 1tspn of dried

Heat olive oil in pan.

Fry chopped onion and garlic until soft.

Add diced rabbit and chopped bacon making sure that you stir it now and again.

Add mushrooms, salt and pepper, add one jar of carbonara.

Bring to the boil, cover pan and simmer for 20 to 30mins stirring occasionally.

When cooked stir in the double cream and fresh basil.

Serve with egg and spinach tagliatelle or pasta with garlic bread and a side salad. A British twist on an old Italian favourite!