1 rabbit cut into pieces. A day before or a few hours marinade in some Worchester sauce and red wine, finely chopped or crushed garlic cloves, all spice salt & freshly ground pepper.
2 large onions thickly sliced
6 large peeled potatoes thickly sliced
4 sliced garlic cloves
2 carrots diced
3 bay leaves
3 tablespoons tomato paste
1/2 Ltr chicken stock [use chicken cube and ½ Ltr of boiled water for the stock]
1 teaspoon mixed spice

1 rabbit cut into pieces. A day before or a few hours marinade in some Worchester sauce and red wine, finely chopped or crushed garlic cloves, all spice salt & freshly ground pepper. 2 large onions thickly sliced 6 large peeled potatoes thickly sliced 4 sliced garlic cloves 2 carrots diced 3 bay leaves 3 tablespoons tomato paste 1/2 Ltr chicken stock [use chicken cube and ½ Ltr of boiled water for the stock] 1 teaspoon mixed spice

Method:
In a large saucepan heat some oil and fry the rabbit pieces to seal them and put in a big bowl.
Preheat oven to 180c gas mark 6
In the same saucepan fry the onions with the spice, bay leaves and add the carrots.
Stir in the tomato paste and cook for a while.
If there is some marinade mix it with the stock.
Layer the sliced potatoes in an oven dish season and sprinkle the garlic, onions and pour in the stock, place the rabbit pieces on top and cover with silver foil, bake until rabbit and potatoes are nicely cooked, it takes about 45- 60 minutes.
If keeping warm in the oven leave it covered with foil so it will not dry up.