Welsh Rabbit Stew Recipe Ingredients rabbit 1 pc flour 150 gm chicken stock 500 ml Stock Recipes rosemary sprig 1 pc onion 1 pc carrot 3 pc potato 3 pc turnip 1 pc leek 1 pc Method 1. Have the rabbit cut up into portions for you by the butcher if you are not handy with doing it yourself 2. Prepare a casserole dish by spreading the onion; finely sliced on the bottom and crushing the rosemary sprig in your hand to release the aroma and lay on top of the onion 3. Peel and roughly chop the vegetables 4. Season the flour with a little salt and freshly ground pepper and toss the rabbit pieces it in to lightly coat (keep the flour for later) 5. Heat a little oil in a heavy frying pan and lightly brown the rabbit all over and place the pieces into a casserole dish 6. Add the stock into the frying pan to lift all the sediment off the base and allow to simmer for 5 minutes. Strain over the rabbit 7. Cover tightly and place in the oven at 180ºC for 2 - 3 hours until the rabbit is starting to get tender 8. Remove from the oven, pick out any fine bones and add the vegetables. Cook for a further 40 minutes, topping up with more stock if required 9. Remove from the oven and place the rabbit onto a tray 10. Mix the flour with a little cold water to form a slurry, stir into the stew and cook on top of the stew while stirring until slightly thickened 11. Add the rabbit back in and re-heat 12. Serve with mountains (well it is a Welsh recipe) of creamy mashed potatoes Chef's Tip While not traditionally Welsh; a garlic clove or two may be added at stage six if you wish. sq = sufficient quantity (add to taste) pc =piece, meaning a whole one of  Chef Jos Wellman Tutor, author and restaurateur New Zealand         Read also:Stock Recipes  Baerbadian Cake Recipe Turkey - Eggplant Imsakaa Recipe  Roast Duck with Port-Garlic Sauce Recipe Duck and Roasted Walnut Salad Recipe Boiled Collar Of Bacon With Creamy Mustard Sauce Recipe