Rabbit Stew

1 rabbit (cut into joints)

4 rashers bacon, (rind removed & chopped into small pieces)

2 sticks celery, (finely chopped)

1 large onion, (finely chopped)

2 large carrots, (finely chopped)

Salt and pepper

1 cup water

2 cups milk

1 tbsp. corn flour, (blended to a paste with some extra milk)

¼ cup parsley, (finely chopped)

• Place rabbit in a deep heavy saucepan.

• Add bacon and the vegetables.

• Season with salt and pepper then add your milk and water.

• Bring to boil.

• Then cover tightly and simmer for 2 hours until tender, (turning yours pieces once or twice).

• Remove rabbit.

• Stir a bit of the juice into your corn flour paste and then mix back into your pot and simmer until sauce is smooth and thickened.

• Last stir in parsley.

• Spoon mixture over your rabbit.

• Serve with mashed potato, pumpkin and green vegetables.