Wild Rabbit Stew with Apple Potato Cakes

Cut the rabbit into serving pieces and soak in cold water and lemon juice for 2-3 hours.

Preheat oven to 180°C, gas mark 4, 350°F.

Drain the rabbit and dry thoroughly. Fry the bacon gently until fat runs. Remove bacon and keep warm. Toss the rabbit pieces in seasoned flour and fry until golden brown. Add onion, carrot, thyme, bay leaf, parsley, and tomatoes. Cook gently for 15-20 minutes. Add salt, pepper, sugar, cider and water and bring to a boil. Continue to boil for 3-5 minutes. Remove to an ovenproof casserole dish and bake for 60-75 minutes, or until rabbit is tender.

For the apple potato cakes boil the potatoes and apples in separate pans until both are soft. Cool for 5-10 minutes. Mash the potatoes with the parsley, add the stewed apple, half the butter and seasonings. Pat together to form little patties. (Add a little flour, if necessary, to hold together.) Saute in the remaining butter until browned and crisp. Serve with the wild rabbit cider stew and a fresh green salad.