Rabbit stew

Ingredients (serves 2):

diced wild rabbit

3 rashers of pancetta, diced

1 large clove of garlic, crushed

1 white onion, roughly chopped

1 carrot, roughly chopped

1 large potato, cut into large chunks

1 rosemary and 2 thyme sprigs, stalks removed and leaves finely chopped

1 anchovy fillet

1 glass of red wine (we used claret which worked well)

150ml beef stock

salt and pepper

olive oil

• Pan fry the rabbit, pancetta, garlic and onion in olive oil until browned
• Add the carrot and potato and fry for a further 5 minutes
• Add the herbs and anchovy fillet and then finally the red wine and stock
• Put the pan on a low simmer and leave to cook for 1.5 hours
• Check seasoning towards the end and add salt and pepper if necessary