Eating In

1 rabbit, jointed
2oz butter
2 tbsp olive oil
1 large onion, chopped
4 oz dry cured bacon chopped into ½” pieces. (Streaky is best.)
1 – 4 cloves of garlic depending on how much you like it.
seasoned flour
300ml stock, (Marigold bouillon is ok)
300ml red wine
Bouquet garni
Salt and pepper

Fry the onion, garlic and bacon in the oil and butter until nicely golden. Remove with a slotted spoon and put into a casserole with a lid. Dip the rabbit joints in seasoned flour and make sure they are well coated. Fry the rabbit in the oil until browned on all sides. Add the rabbit joints to the casserole with the stock, red wine, seasoning and bouquet garni (or any other herbs you fancy). Bring to the boil and then place in a medium oven until the rabbit is tender (about an hour). Serve with mashed potato.