Tarragon and Mustard Rabbit - Serves 4

This needs a bit of planning as a few hours soaking and a night in a marinade is required.

Ingredients

2 wild rabbits, jointed and soaked overnight in salted water
French Mustard, enough to spread over your meat
Fresh tarragon, but dried will do if soaked in water out of a just boiled kettle for about 5 minutes and drained
Seasoned flour
Olive oil, butter
Streaky bacon or pancetta cubes
20 shallots, halved
Garlic clove, crushed
250 ml tub of crème fraîche
Cider, as much as you like if you want a bit of a sauce with the meat

Method

After soaking dry the rabbit pieces off with a clean cloth. Mix the mustard and tarragon then rub the mixture over the meat – this is extremely messy, then leave covered overnight in the fridge.

When ready to cook, dust the meat with seasoned flour – this is an even messier job, but it is well worth it!

Heat the oven to 140°C.

Heat the oil and butter in an ovenproof casserole and when hot fry the rabbit until golden all over. Remove to a plate, lower the heat and fry the bacon or pancetta in the pan for about 5 minutes then add the shallots and fry them for about the same, then add the garlic and fry for another minute.

Turn up the heat under the casserole and deglaze with cider. Turn the heat down again to add the crème fraîche. Stir well to mix, then season to taste. Return the rabbit to the pan.

Cover the pan with foil and put on the lid to make a good seal.

Put it in the oven for about an hour.

Check the seasoning and serve.

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