INGREDIENTS

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1 kg rabbit (wild or farmed)

1 tsp salt for seasoning

2 tsp cracked black pepper

1 tbsp butter

1 tbsp oil

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The Garnish

250 gms button mushrooms

40 gms butter - ½ for the mushrooms and ½ for the onions

500ml water

2 tbsp lemon juice (around half a lemon)

200 gms baby/pearl onions

2 tsp castor sugar

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For the sauce

1 tbsp plain flour

1 onion finely sliced

1 litre chicken stock

2 tbsp pure cream heavy or table cream

2 tbsp Dijon mustard or any strong mustard

1 tbsp tarragon fresh finely sliced

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Service

100gms Fettuccini

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Prepare the rabbit

1. Butcher the rabbit in to portions, set aside at room temperature

   Garnish

2. Mushrooms: Rim(turn) the mushrooms and put them in a saucepan barely covered in water. Add 20 grams of butter, lemon juice and bring the mix to a boil. When the water boils, turn the heat to low and simmer the mushrooms for 5 or 6 minutes. Turn the heat off and leave the mushroom to sit in their juice.

3. For the white glazed onions: peel the baby/pearl onions and place them in a pan barely covered with water. Add 20 grams of butter and 1 tablespoon of caster sugar. Turn the heat on low and let the onions cook until the water has evaporated. Then turn the heat off and keep the onions on the side to use later.

   Sauce

4. Finely slice an onion and have 2 tablespoons of flour at hand. Season the rabbit meat with salt and pepper, then in Dutch oven (or equivalent) pour 1 tablespoon of oil and 1 tablespoon of butter. Turn the heat on medium-low and when the butter and oil mix is foaming add the pieces of rabbit. Brown the rabbit on both sides and then place them on a tray.

5. Add the onions and let them sweat for a few minutes before sprinkling with flour and cooking for a further 2 minutes. Add the stock and pour it over the onions. Bring to the boil and allow the sauce to reduce by a ¼. When reduced, add 2 tablespoons of cream and reduce again by a 1\4.

6. Now add the pre-cooked rabbit pieces to the sauce and cover the pan with a lid. Let the meat cook on very low heat for 45 minutes to an hour maximum depending on the size of the rabbit pieces. Don’t let the rabbit cook for more than an hour otherwise, the meat will be too dry.

   Finish the sauce

7. When the meat is cooked remove the rabbit from the pan and place on a tray temporally while you finish the sauce. Add 2 tablespoons of mustard to a pan and 1 tablespoon of finely sliced fresh tarragon.

8. If the sauce is too brown or too thick, add some extra cream. Stir well with a whisk and then return the rabbit pieces back to the dish. Serve with tagliatelle, rice or boiled potatoes.

Service

9. Cook the fettuccini in salted water, drain and serve on the side.