This recipe comes from a chef in Scotland, who is of Italian decent.  His favourite game dish is an Italian Rabbit Stew. This recipe was passed onto him from his mum.  So it’s very old and authentic Umbrian Cuisine.

Cut rabbit in pieces – but keep on the bone. Cook the rabbit in a pot with nothing else, for around fifteen minutes, to drain the water from the rabbit.

In a pot put olive oil, 3 squashed garlic cloves, finely chopped carrots ,onions, celery – one or two and cubed pancetta or smoked bacon.

Add rabbit and cook gently for ½ hour, add a little tomato pure , white wine and rosemary. Cook gently for an hour, stir constantly, season to taste.

When cooked serve with homemade focaccia bread.