Stewed Rabbit à la Samwise Gamgee
I used one rabbit breast; sage, thyme and rosemary; butter, salt and vegetable stock; an onion, carrots, parsley root (I didn’t find turnips) and taters.
Started by chopping the onion and frying it with butter; quickly fried the rabbit breast on both sides; added the herbs, salt and roots; covered it all with the stock. Let it simmer for max. 40 minutes (less if the taters start falling apart!).
Oh, and I did pass the broth through a sieve because I didn’t bind the herbs.
p.s. careful with the salt if you are using salted vegetable stock!