Name: Rabbit stew
Total time: 2 h 40 min
Yield: Serves 4
Ingredients: 200g smoked bacon lardons; 4 rabbit legs; 4 long shallots, finely chopped; 3 cloves garlic, crushed; 500ml cider; 500ml chicken stock; 2 tbsp wholegrain mustard; 75ml double cream; a small bunch tarragon, torn; mashed potato, to serve

Two blue bowls filled with a brown meat stew, with cream mashed potato on the side

200g smoked bacon lardons
4 rabbit legs
4 long shallots
finely chopped
3 cloves garlic
crushed
500ml cider
500ml chicken stock
2 tbsp wholegrain mustard
75ml double cream
a small bunch tarragon
torn
mashed potato
to serve

Method

step 1
Heat the oven to 170C/fan 150C/gas 3. Put the lardons into a shallow casserole or large, deep ovenproof frying pan over a medium-high heat. Cook for 10-12 minutes or until the fat has rendered and the lardons are crisp, then scoop out onto a plate. Season the rabbit legs, then put into the pan and brown for 4 minutes on each side, then remove to the same plate with the lardons.
step 2
Tip the shallots into the pan, add a pinch of salt and cook for 5-10 minutes or until softened, then add the garlic and cook for a few minutes. Pour in the cider, return the bacon and rabbit back to the pan and bubble for 1 minute, then pour in the stock and add the mustard.
step 3
Bring to a simmer, reduce to a gentle bubble, put on the lid and cook for 45 minutes. Remove the lid and bake in the oven for another 55 minutes-1 hour or until the sauce is reduced slightly and the rabbit is tender. Stir through the cream, scatter over the tarragon and serve with mashed potato.