Sweet and sour rabbit stew

Sprinkle the rabbit bolts with salt and pepper. Heat the butter in a frying pan and bake the bolts in brown for 4 min. Add the port, stock, cloves, bay leaves and star anise. Bring to the boil and reduce the heat. Crumble the gingerbread and add with the silver onions to the bolts. Leave the bolts on low heat with the lid on the pan cooked for 1 hour.

Remove the bolts from the sauce and set the heat high. Boil the sauce in 15 minutes. Stir frequently. Remove the cloves, bay leaves and star anise. Put the bolts back in the sauce and warm for another 5 minutes. Delicious with red cabbage and mashed potatoes.