Take Two rabbbit legs, thaw them out and bake them off in the oven with a bed of onion/garlic to help create a awesome flavoured broth.. Roast or slow cook them till its fall off the bone tender, pull the meat, mash the onion/garlic and deglaze the pan to get all the bits, set aside.

In a med size pot, peel and cook off a good pot full of potato’s, you are going to turn these into fluffy mashed, if you have leftovers, no worries, it can be used in a many, many other ways..

Carrots, turnip, onion, garlic, and canned corn is going to make up your veggies, but you can of course play around with this to suit your own families needs..

In a cast iron pan, add two chopped onions, and 3 cloves of garlic, add a bit of oil to the pan and cook on med heat till clear, finely peel and dice up your carrots/turnips and add them into the pan along with your canned corn, add your rabbit juices, and then cover just enough with any white bone broth or a veggie broth and slow simmer for at least 20 to 30 min till the veggies are tender but still firm, taste your broth, add in salt, pepper, basil or horseradish greens or keens mustard depending on how hot you want it to be..

Preheat your oven to 350, and then cover the top of your rabbit stew with a thick topping of mashed spuds ( make your spuds nice and creamy with some butter or yogurt or sour cream, and if you want beat in a egg into your mashed) and into the oven to heat though and get a nice brown crust on the top of the mashed..

Take out of oven and let sit for just a min or two before dishes up and serving.. You can use any white meat if you don’t have rabbit, chicken legs and thighs, or turkey or even pork with bone in.