Rabbit and Root Vegetable Casserole

A hearty winter warmer. Recipe serves 4

1 whole Rabbit
2 Maltese Pork Sausages
1 Sweet potato
3 Jerusalem Artichokes
2 medium Carrots
1 Onion
3 clove Garlic Crushed
Grated rind of 1/2 lemon
1 tbsp butter
1 tbsp olive oil
1 tbsp flour
1/2 bottle White wine
2 bay leaves
Sprig Rosemary
Sprig Thyme
Salt and fresh pepper

Bone the Rabbit, taking as much meat as possible from Saddle and legs and cut into bite size pieces and set aside.( I joint the hands and add them whole with the meat)

Put the remaining joints and bones and add to a pan.  Cover with water then add wine and bring to boil.  Simmer for about 1 hour till liquid reduce by half.

Chop the vegetables. Heat a heavy based casserole.  Add oil and butter and add all the chopped vegetables onions and garlics.  Give few stirs and then add 1 tbsp flour.  Stir and cook flour for 1 minute.  Add Rabbit meat and continue to stir.  Strain the liquid from the rabbit bones to the casserole and give a few stirs.  Cut pork sausage into chunks and add to stew.  Add bay leaves, rosemary ,thyme and lemon rind, season with salt and fresh black pepper and cover.  Cook on very low heat for about 1.5 hours till rabbit is soft and tender.