One Rabbit jointed
One large onion, finely chopped
Two celery sticks, finely diced
2 tbls. Olive oil
One large carrot, finely chopped
250 mil (8 floz) of chicken stock
One Bouquet garni
4 tbls. Red currant, quince or rowenberry jelly
2 tbls. Arrowroot mixed with a little water
Preheat the oven to 180C / 350F gas mark 4
Heat the oil in a flame proof casserole dish and fry the rabbit pieces until light brown. Stir in the chopped onion and vegetables, cook for 2 minutes.
Pour in enough stock to cover the rabbit and season generously, add bouquet garni and place in the preheated oven for 1 to 1 hr 10 mins until the rabbit is cooked but not falling to pieces. Transfer rabbit to a dish and keep warm, remove bouquet garni from the casserole. Stir in the jelly and the arrowroot and bring to the boil quickly on the top of the stove, stirring continuously until the sauce thickens and clears. Return rabbit to the casserole and serve with the sauce, lots of mashed potato and red cabbage.