Rabbit Stew

• 1 small rabbit
• 6 oz fresh belly of pork
• 1 onion, finely chopped

Remove the rind and cut the pork into cubes; sizzle it in the oil and butter in a sauté pan until the fat begins to run. Add the onion and soften it, browning only slightly. Add the jointed rabbit and brown the pieces thoroughly. Bring the wine to the boil in a small pan. Pour it over the rabbit and add the tomatoes, parsley, garlic, salt and pepper.

Turn the heat down and simmer uncove