Bunneh stew

1. Start with the bunneh. Cut into sections. Two front legs, two back legs, two flaps, and break the body section into two. Brown the bunneh in peanut oil in your stewing pot, it takes awhile to do this because bunneh does not have much fat. Deglaze the pot with wine or water or broth. Put the bunneh on the bottom of the pot. Sprinkle with pepper and salt

2. Cut potatoes and leeks into chunks

3. Put the veg over the bunneh.

4. Add: either 3 - 4 cups of broth, enough to cover the veg, OR 1 cup of broth and then wine or beer, enough to cover the veg.

5. Cook in the oven at 200F/93C for one hour.

6. Increase temp to 320F/160C and stew for 4 to 5 hours. The bunneh should be falling off the bone.

7. Strain the bunneh and veg from the liquid.

8. Make a roux from 1 TBL flour and 1 TBL oil or butter

9. Add the liquid from the pot to the roux and thicken it up a bit, then add it back to the bunneh and veg.

10. Serve