Rabbit Stew

Rabbit meat stewed slowly in a rich tomato and herb sauce.

Steps

1. Heat the oil in a large pot over a medium heat.
2. Add the chopped onions and fry until softened.
3. Stir in the garlic, tomato puree, oregano, mustard, brown sugar, black pepper and salt. Continue to cook for 2-3 minutes.
4. Add the rabbit pieces and chicken stock. Bring to the boil, then reduce the heat to a simmer and cover the pot.
5. Cook for 1 hour until the rabbit is cooked through.
6. Serve with mashed potatoes or rice.