Rabbit in Cream Sauce Recipe

1kg rabbit cut in to pieces

500g (or more if you want) waxy potatoes

One onion

Clove of garlic

Glass if wine

Plain flour

2 bay leaves

Fry the onion and garlic in an oven proof pan with a lid.

Coat the rabbit pieces in flour on a plate and add to the pan.

Add the wine and potatoes, bay leaves and enough water to half cover and bring to the boil.

Put in the oven, or simmer on the stove top for about an hour or until the rabbit meat is tender. If the sauce is too thin remove the lid for final part of cooking, should be cream consistancy.

Serve with bread and butter.