INGREDIENTS

INSTRUCTIONS

creamy mashed potato and buttered peas, to serve Place the oil, leeks,
carrots, celery, bay leaves and chillies in a non-metallic bowl. Add
the rabbit and season generously. Cover tightly and leave to marinade
in the fridge for at least 2 hours but up to 24 hours is best,
stirring a couple of times.  Heat a large heavy-based casserole dish.
Remove the rabbit from the  marinade, brushing off the vegetables.
Spoon flour and half the  allspice into a large plastic bag, add the
rabbit and shake to coat  in flour. Discard excess flour. Add 2 tbsp
olive oil to the casserole  dish, then add the rabbit, fry for about 10
minutes until nicely  browned, turning regularly. Transfer to a plate.
Remove the bay leaves from the marinade and reserve, then remove and
discard the chillies. Add the pancetta or bacon to the same pan and
when it renders a little fat, add all the marinated vegetable mixture
and the garlic. Cook for about 10 minutes until lightly golden and
just tender, stirring.  Stir in the remaining allspice, gradually pour
in the wine, stirring  constantly, then turn up the heat and boil for a
few moments. Pour in  the stock, stirring to combine, then turn down
the heat and add the  rabbit pieces, reserved bay leaves and the
rosemary. Cover and simmer  for about 45 minutes until the rabbit is
completely tender. Season to  taste. Serve at once with the mashed
potatoes and peas.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 81
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 236.1mg
Potassium: 308.8mg
Carbohydrates: 18g
Fiber: 2.9g
Sugar: 4.1g
Protein: 2.1g