Rabbit Stew

this is cheap, warming, satisfying comfort food. serve with loads of mash

1. 1

   cut all the veg except the mushrooms into roughly similar sized chunks. make them fairly large because they have to cook for a while and if they're small they will disintegrate and be horrible
   in a large cookpot or saucepan fry the bacon strips on a medium high heat in a tiny bit of olive oil untill they release their natural fat
   add the veg, garlic - except the tomatoes - and mushrooms and fry until they start to colour and soften
   add the wine and deglaze the pan (get all the burnt tasty bits off the bottom!)
   add the rabbit, the tomatoes, the hp, the ketchup, the herbs the hendersons, the pepper and the paprika and cover completely with the stock.
   give it a good stir and lower the heat until the stew is very gently bubbling.
   cook like that for about 3 hours stir it occasionally and taste it even more occasionally add more seasoning as necessary.
   about 10-15 minutes before you serve take it off the heat and let it rest. just before you serve it give it a good stir.
   
   you should have a kind of rich oily tomatoey stew. if you don't you've done something wrong!