Root vegetables, roughly chopped.
4 med sized Potatoes
2 onions, (I used a couple of leeks instead as I was short of veg)
Chicken stock
Optional, Garlic and Chilli.
Roughly chop any root vegetables, keep potatoes separate, I've used Celiriac and carrots, but had I have had any to hand would have added swede and turnip. put them in a good size saucepan (not the potatoes) I also chopped some leeks as well, with a enough chicken stock to more than cover the veg and bring to the boil.
I've used leek in my recipe, but if I hadn't I would have sweated some onions in a pan, add some chopped garlic, and then the portioned rabbit and seal the meat very quickly. You can also add chilli now if you wish.
Put the rabbit in the pot with the vegetables and stock, bring back to the boil.
Simmer for an hour, then add the diced potatoes, simmer for another 45 minutes.Thicken the sauce by mixing cornflour with a little water then slowly pouring into the stock till its the consistency you want.
Serve
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