Place the rabbit into a pot, along with a couple of sticks of celery, a carrot and an onion. Simmer until tender – about 45 minutes. Allow to cool, and remove meat from the bones. Strain the broth into a large bowl. Discard the veg – yes I know – waste, but it’s unrecognisable by now! Heat the broth in a large pot over medium-high heat. Add fresh celery, carrot, onion and potatoes. Check seasoning and add a stock cube if necessary. Simmer for 15 minutes, then add half the rabbit meat and the sweetcorn.
(Keep the other half of the meat for rabbit pies – see February issue.) Drizzle in the cornflour mix and stir until it thickens. Cook for a further three minutes. Season to taste. Serve with crusty bread.
3. Remove meat from bones.
9. Drizzle in cornflour mix.
6. Add vegetables.
4. Prep vegetables.
7. Simmer until veg are tender.
8. Add rabbit meat and sweetcorn.
2. Strain the broth through kitchen paper.
1. Gently stew rabbit for about an hour.
5. Place broth in a large pot.