Ingredients:

• 1 rabbit
• 8 oz (225 g) salt pork or fat bacon
• 1 teaspoonful chopped parsley
• Grated lemon rind
• Salt & Pepper
• ½ pint stock or water
• 9 oz (253 g) rough puff pastry

Method:

1. Prepare and cut the rabbit into joints.
2. Cut the pork or bacon into dice.
3. Put alternative layers of rabiit and the pork mixed with the parsely, lemon juice and seasoning into a casserole. Pour in the stock.
4. Cook in a pre-heated low oven at  Gas Mark 2 (300°F/150°C) for about 2 hours until the rabbit is tender.
5. When cold, transfer to a pie dish, cover with rough puff pastry and bake in a pre-heated hot oven at Gas Mark 7 (425°F/220°C) for about 45 minutes.

Serve with vegetables of your choice.