Rabbit Stew with Tomato

Taken from River Cottage Everyday by HFWS
Serves 3 as a main

1 wild rabbit
2tbls olive oil
4 rashers of streaky bacon
2 carrots
2 celery sticks
1 onion
2 bay leaves
Sprig of Thyme
A few black peppercorn
2 garlic chopped cloves
1 kg of chopped toms
1/2 glass of white wine
Water or chicken stock to cover

Season the rabbit pieces. Heat oil add bacon then add rabbit cook until brown. Stir in carrots, celery and onion add garlic, herbs and toms and wine and enough water/ stock to cover.

Bring to a simmer and cook uncovered, or partially cover. Cook for gently for 1 1/2 hours.


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