Half a dozen rabbit joints
4 large tablespoons of Dijon mustard
Seasoned flour
A large knob of unsalted butter (a couple of ounces is about right)
3 or 4 rashers of streaky bacon
One onion a couple of garlic cloves about half a pint of double cream
Method:
Wash and dry your rabbit pieces. Put them in a large bowl, cover with salted water and leave to soak for a couple of hours. Drain and dry.
Coat the rabbit joints evenly with the Dijon mustard and leave them in a cool place overnight. (I suggest the fridge).
The following day, I said this mustard rabbit recipe takes time. Dust the rabbit joints lightly with seasoned flour, shake off any surplus.
Melt the butter in a flame-proof casserole and lightly brown the rabbit joints on both sides. Lift out the rabbit joints and set them aside. Peel and finely chop one onion and garlic cloves to taste. Remove the rind from the bacon and roughly chop it. Fry the bacon in the butter for three or four minutes add the onion and garlic and cook over a low heat until the onion is soft. Return the Rabbit joints to the casserole, cover with a close fitting lid and cook over a very low heat for a further thirty minuets. Remove the casserole from the heat and stir in the double cream.
Cover again with a close fitting lid and throw the whole lot into an oven preheated to about 180c. Cook for about forty five minuets..you might like to stir the casserole once or twice during the cooking time. Serve straight from the casserole (mind you don't burn the table)! Boiled potatoes and the usual green vegetables go well with this dish. You might want to throw a few bread croutons over the top as well.
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