Rabbit is becoming more popular in the UK, but it is a brave parent who serves bunny (of the non-chocolate variety) at Easter. Nevertheless, this is a delicious recipe that works throughout the year. In the summer, swap the roast potatoes for a hunk of baguette and a salad of bitter greens to mop up the leftover mustard sauce.
1 rabbit, jointed (you can get the butcher to do this)
250 ml grain mustard
3 tbsps olive oil
1 white onion, thickly sliced
1½ tsps fresh thyme
1 tsps fresh rosemary
500ml white wine
125 ml cream
sea salt and freshly ground black pepper to taste
1. Put the mustard, olive oil, and the jointed rabbit in a large mixing bowl. Use your hands to cover the rabbit with the mustard and oil mix, ensuring that all of the pieces have been well coated. Cover the bowl with clingfilm and leave the rabbit to marinade in the fridge for at least 4 hours.
2. In a large-based saucepan over a medium heat, cook the lardons in their own fat for 5 minutes. Once browned, remove from the pan and set aside to drain. Keep the fat from the lardons in the frying pan.
3. Return the frying pan to a low heat, and colour the onions in the fat from the lardons. Keep stirring so they don't burn. Once the onions are lightly browned, add the rabbit pieces to the pan and cook for about 10 minutes, turning so that the rabbit is coloured on all sides.
4. Add the bacon, finely chopped herbs, and white wine to the frying pan. Turn up the heat, and bring the liquids to a boil. Once boiling, reduce the heat, cover, and cook for approximately 45 minutes. The rabbit should be tender, and ready to fall off the bone.
5. When the rabbit is thoroughly cooked, add the cream to the saucepan, stir well, and cook for another 5 minutes on the same low heat. You might want to add another tablespoon of mustard and a tablespoon of honey at this point, but it's entirely optional. Season to taste.
Serve with roasted potatoes.