JUGGED RABBIT

ngredients

1 Rabbit

1 Gammon slice diced

2 Medium Onions roughly chopped

1/2 Teaspoon of Dry Parsley

Pinch of mace

300 ml of stock (1 chicken stock cube)

100 ml port

2 tablespoons of flour

1 Teaspoon of butter

Salt and pepper to taste

 Wash in salt water then in clean water. Remove the back legs and cut the meat from the middle of the back (loin ) and put to one side, cut the front part of the rabbit into 4 and put into a saucepan with the onion, parsley, mace, stock and the port bring to the boil then turn down the heat to a slow simmer and cook  for two hours, remove from the heat and strain keeping the stock.

Take a earthenware casserole pot that will fit into a saucepan, now take the back legs and the loin and and gammon and place in the casserole pot, mix the flour and butter to make a paste take 200ml of the stock and mix well if you have less stock make it up with a little water, pour into the casserole pot and season with salt and pepper.

Place the lid on the casserole pot and place into the saucepan fill the saucepan 3/4 up the side of the casserole pot bring to the boil then turn down to a slow simmer checking water from time to time.

and cook for 3 hours or until tender.