Wild rabbit has a wonderful, slightly gamey flavour and a delicate texture that lends itself well to long and slow cooking. Rabbit has often been paired with mustard in classical French cooking, and we think for good reason!
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Here's how you do it
Preheat the oven to 120°C.
Put a casserole dish on to the hob on a high heat and add a glug of oil. Brown the pancetta pieces in the pan, then use a slotted spoon to remove them, leaving the fat in the pan.
Season the rabbit with salt and brown it on both sides, in the pan. Take out the rabbit from the casserole and set aside.
Add the onion, carrot, celery, bay leaf and thyme to the casserole. Cook for 10 minutes, until softened. Add the garlic and cook for one more minute.
Turn up the heat and add the cider vinegar and wine, let it bubble for a few minutes to burn off the alcohol.
Add the chicken stock and return the pancetta and the rabbit to the pan. Season with salt and pepper, put the casserole lid on and put it in the oven. Cook for 2 hours, until the rabbit easily breaks apart.
When the rabbit is cooked, remove it from the casserole. Put the casserole onto the hob, on a high heat. Boil for 5-10 minutes to reduce the sauce slightly. Whisk in the mustard and the creme fraiche. Return the rabbit to the pan and season. Goes well with seasonal greens and mashed potato.