Rabbit stew recipe

1 whole rabbit cut in to approx 6 pieces
Flour
Salt (something like 5 tbl spns)
Pepper
Paprika
2 carrots
1 large onion
(other veg eg potato if you fancy)
1 cup red white
1/2 cup chicken stock (from stock cube or fresh)
3 tbl spns fat (eg rendered pig fat, lard, butter, olive oil - I used pig fat as we have a lot)
A few sprigs of rosemary or thyme.
Large casserole with lid (big enough for the rabbit and veg to fit in)

Mix together the flour, salt, pepper and paprika (to your taste) on a plate.
Heat the fat in a heavy frying pan.
Taking one piece of rabbit at a time coat in flour and put in to the frying pan.
Fry until lightly browned on both sides then put in to the casserole dish.
Fry the onion gently in the frying pan and add that with the carrots to the casserole.
Add the red wine, stock and rosemary and put in the oven (or on top of the stove) and cook at a low temperature for an hour (or longer depending on the toughness of the rabbit!). It should be simmering not boiling hard.
Serve with bread and butter.