Rabbit in Mustard Sauce

Serves 2–4

• 1 rabbit cut into portions
• Salt
• 4 x 15ml spoons prepared French mustard
• 25g flour
• Black pepper
• 50g butter
• 100g streaky bacon, rind removed and diced
• 1 medium onion, peeled and chopped
• 1 garlic clove, peeled and crushed
• 300ml chicken stock
• 150ml single cream

Pre-heat oven to 160°C / gas mark 3.

Place the rabbit in a large bowl, cover with lightly salted water and leave overnight.

Drain, rinse under cold running water, then dry.

Spread mustard over the rabbit, cover and chill in fridge for 4 hours, then coat with the flour seasoned with the salt and pepper.

Melt the butter in a flameproof casserole dish, add the rabbit and fry on all sides until browned.

Add the bacon, onion and garlic, then cover and cook for 20 minutes, stirring occasionally.

Stir in the stock, then cover and cook in oven for 45 minutes or until the rabbit is tender. Stir in the cream just before serving to finish.