Rabbit Stew
2kg (4lb) Rabbit, jointed
285ml (½ pint) Chicken Stock
140ml (¼ pint) White Wine
2 tbsp Seasoned Flour
55g (2oz) Butter
1 Garlic Clove
1 Bouquet Garni
2 tbsp Double Cream
1 tbsp Parsley
2 tsp Cornflour
2 tsp Tomato Purée
Parsley
Salt and Pepper
Coat the rabbit joints in seasoned flour and fry in butter in a flameproof casserole, browning on all sides.
Add the stock, wine and tomato purée, bring to the boil.
Add the bouquet garni, crushed garlic and season to taste.
Reduce the heat and cook gently for 1½ - 2 hours or until the rabbit is tender.
Transfer the rabbit to a serving dish, keep warm.
Transfer the sauce to a saucepan, removing the bouquet garni
Mix the cream and cornflour together, and stir into the sauce until thickened.
Pour sauce over rabbit and garnish with parsley.
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