Photography by SAM SHAW


2-3 good sized rabbits
1⁄2 a cup of Dijon mustard
250 ml / 8.4 fl oz double cream
250 ml / 8.4 fl oz chicken stock
10 shallots
1 cup of dry white wine
3 cloves of garlic
250 gm / 8.8 oz of smoked bacon lardons




Break down the rabbits, then season with salt and black pepper. I use the back legs, saddles and shoulders, only disposing of the rib cage. A word of advice, ensure you remove the scent glands from around the rear end; these can ruin an otherwise tasty dish.


Roll the shallots gently in the chicken stock. While they are poaching, add a sizeable knob of butter and a splash of olive oil to a deep oven-safe pan and begin browning the bacon lardons. Once they turn a golden colour, remove them from the pan and brown the rabbit pieces in the lovely butter and bacon residue. In the mean-time preheat the oven to 150C / 300F.


When the rabbit legs have taken on some colour, add the lardons back into the pan with the rabbit, and pour in the shallots and chicken stock. Then add the white wine, double cream, garlic and mustard. Cover the pan and place in the oven for one and a half hours. Uncover the pan for the last half hour to let the sauce reduce. I serve the dish with sauteed new potatoes, broccoli and baby carrots. This recipe also goes very well with creamy mashed potatoes and leafy greens.


We love this recipe. It’s a wonderful way to honour the wild animals that I harvest to feed my friends and family while conserving the local habitat.



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