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Rabbit Stew.

Rabbit was once a luxury for most families but over time it has disappeared from menus in Ireland. It is a beautiful meat to eat and great fun to cook. This recipe is a simple one so give it a try and watch your guests faces as they eat and rediscover a taste from times gone bye.

Serves 6-4

1 rabbit

350g streaky bacon

450g onions

350 carrot, peeled and sliced

700ml of good stock

Sprig of thyme

350g of mushrooms sliced

1 tablespoon of parsley

Joint the rabbit into 8 pieces and set aside. Cut the bacon into neat lardons and in a pan sauté until crisp, transfer to a casserole.

In the same frying pan sauté the rabbit pieces until nice and golden, add to the bacon. Sauté the onion and carrot in a little butter and again add to the casserole, deglaze the sauté pan with stock, bring to the boil and pour over the rabbit pieces. Add the thyme and season well and place in an oven for 30 -45 minutes at 170 degrees.

When the rabbit is cooked strain off the cooking liquid and pour into a pan. Bring to the boil and reduce. Add back to the meat and sauté the mushrooms and add to the meat and stock, now add the cream and parsley and serve at once.