1 rabbit (cut into 6-8 pieces or buy 4 legs or thighs)
Pinch of salt
Pinch of pepper
Bacon fat – remove rind and fat from bacon rashers and cut the strips into pieces
1 onion - chopped
1 clove of garlic (optional) – finely chopped
4-6 rashers of bacon
¾ pint vegetable stock
2-3 sprigs of thyme
1 bay leaf
Tin puy lentils

METHOD

Season the rabbit.

Heat the bacon fat and fry the rabbit until brown.

Add the onion, bacon and garlic and fry until the onion is soft.

Pour over the stock and simmer for 2 minutes.

Add the herbs, cover with a lid and simmer further for 10 minutes.

Cook the lentils according to the instructions, then press the lentils through a sieve and add to the frying pan and warm through.

Stir well until the sauce thickens and serve with fresh vegetables.

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