Feeds 4-6

Cooking time: 35-50 minutes Preparation time: 20 minutes (excluding marinading time)

2 rabbits

4-5 tbsp French mustard

A handful of tarragon leaves

1 heaped tbsp flour

40g butter

75g streaky bacon,chopped

10-12 baby shallots, cut in halves

2 cloves garlic, crushed

1 glass white wine

300ml double cream

or 250ml half-fat crème fraîche

Ask your butcher to joint the rabbits. If you have to do it yourself, cut the limbs off and then cut the body in half.

If you have a wild rabbit you need to tenderise the meat; simply dissolve a couple of tablespoons of salt in hot water and then add enough cold water to submerge the joints. Put the dish in the fridge for a few hours before taking the meat out and patting it dry. Mix the tarragon and mustard and smear it over the joints. Leave overnight, again in the fridge.

Dust the rabbit pieces in seasoned flour and pre-heat the oven to 140C. Melt half the butter in a large casserole dish and, when it is sizzling, briefly brown the pieces on all sides.

Remove and add the bacon to the dish with the rest of the butter. Fry for a few minutes before adding the shallots. After another few minutes add the garlic and cook until soft but not coloured. Return the rabbit and add the wine and cream or crème fraîche.

Bring everything up to a gentle simmer, cover and cook in the oven for about 30 minutes for a farmed rabbit and 45-50 for wild.

Serve with mashed or boiled potatoes and a salad.

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