1 Rabbit, cut into portions
2 Onions, peeled and chopped
1 x 15ml stock or water
3 x 15ml spoons tomato puree
1 x 5ml spoon dried mixed herbs
Freshly chopped parsley, to garnish
Melt the butter in a pan, add the rabbit and fry briskly until browned on all sides. Transfer to a casserole dish, put the onions on top and add salt and pepper to taste. Stir the flour into the pan and cook for 2 minutes, stirring constantly. Stir in the stock, or water. Bring to the boil and simmer for 2 to 3 minutes. Stir in the tomato puree and mixed herbs, then pour over the rabbit in the casserole.
Cover and cook in a preheated moderate oven (180C / 350F or Gas Mark 4) for 1 1/2 to 2 hours or until the rabbit is tender. Sprinkle with parsley just before serving.