Fricassee of Rabbit

1 whole rabbit, jointed, trimmed into 6 pieces
1 tbsp vinegar
2 small onions, chopped
1 stick celery, chopped
2 carrots, chopped
1 large potato, chopped
2 rashers bacon, chopped
salt and pepper to taste
water to cover
2 tbsp butter
50 g flour
1 cup milk

Soak the rabbit pieces in cold water and vinegar for half an hour. Rinse and place in pan with chopped onions, celery, carrots, potato, bacon, salt and pepper. Add enough water to cover. Simmer with lid on for one and half hours or until rabbit is tender. Remove rabbit pieces, reduce liquid stock by one third. Return rabbit pieces to pan.

Melt butter in a small saucepan. Stir in flour, then blend in milk, add 1 cup of the liquid/stock from the rabbit and blend. Add to rabbit pan, stirring well to avoid lumps. Cook on low heat for 5­–10 minutes. Serve hot with mashed pumpkin and peas and a glass of your favourite merlot.

Serves four