Provencial Rabbit Stew Recipe

Directions:

1. Divide Rabbit into 10-12 pieces
2. Marinate in red wine with the herbs & white of leeks(thinly sliced) & a pinch of salt & pepper for 2 hrs
3. ********
4. Thinly slice the green part of the leeks
5. In a deep casserole pan fry the leeks in olive oil for 5 min
6. Thinly slice the onion, and brown with the leeks.
7. Remove rabbit pieces from marinade, brown with leek and onions.
8. In a food processor chop(puree) the marinade.
9. Add puree and vegetable stock to the browned rabbit, and simmer for an hour.
10. At the same time , boil seperately carrots and potatoes until al dente (almost done)
11. Add the bouquet garni of herbs, potatoes & carrots to the stew, and simmer for another half an hour.
12. Serve