MARCO PIERRE WHITE: RABBIT STOCKPOT

Preparation

1. Roughly chop the carrots and place into a large casserole dish. Add in 2 chopped celery sticks and 1 sliced onion. Mix together using hands. 

2. Remove the head, neck, liver, kidneys and fat from the rabbit then cut into joints keeping all meat on the bone.  Add the pieces of rabbit into the casserole dish.  (If you are not confident to do this yourself, ask your local butcher.)

3. Add in 3 stock cubes and enough water to cover the ingredients, mix everyting together and simmer gently on the hob for 1-1 ½ hours.  (If you wish, add in the kidneys and livers to poach for 2-3 minutes). Add in a splash of olive oil and a handful of chopped parsley and stir.

4. To serve, place rabbit pieced into a large family sized bowl. Ladle the vegetables and sauce and serve