2 large carrots - coursely chopped
1 large sweet potato - coursely chopped
1 large onion - coursely chopped
400g chopped / tinned tomatoes
2 cloves garlic - finely chopped
bay leaf or two
1.5 pints chicken stock
Chop the rabbit into quarters and fillet the saddle. You should have 6 good chunks of meat - 4 on the bone.
Dust the rabbit in seasoned flour. Add olive oil to a non stick pan and add the rabbit when hot to colour on all sides. the flour will help thicken the stew.
Meanwhile, coursely chop the mushrooms and pan fry until lightly golden in some olive oil and butter with the garlic and fresh thyme. Dont crowd the pan or the mushrooms will sweat and not fry.
Heat a cassarole dish on the hob, add a little more olive oil and lightly brown the onion. Add the carrot, mushrooms, rabbit, chopped toms, chicken stock, bay leaves and herbs. Salt and pepper.
Pop in the oven for around 1.5hours at 170ish.
In the meantime make up some dumplings following the recipe on the box.
throw in the sweet potato and cook for a further 30 minutes.
Add the dumplings and cook for another 20 or so until cooked through.
Taste and season more if needed. If the stock is too runny add some cornflour mixed with a little water to thicken.
Serve and enjoy!