Diced Rabbit Casserole

Rabbit is a lean meat with a slightly sweet and gamey taste that many consider to be a stronger version of chicken. Every popular throughout Europe and gaining popularity in the UK. Serves 2 Method: 1. Roll the rabbit pieces in plain flour and season.  With a large frying pan add 3 tablespoons of groundnut or rapeseed oil and fry 3 rashers of streaky bacon until golden brown.  Remove the bacon onto a plate and then add the rabbit to seal and brown it.  Lastly add the chopped onion to sweat for a few minutes - add more oil if needed. 2. Now add everything back into the pan or a large casserole dish and add 300ml of chicken stock or dry cider as you prefer. Then add all the other ingredients (except the parsley) and bring to the boil before putting in the centre of the oven at 160 degrees for 1-1.5 hours to achieve the perfect tenderness and flavours.