2 medium sized rabbits, skinned, gutted and jointed.
1 medium onion
2 cloves of garlic
1 sprig of thyme
1 sprig of rosemary
1 bay leaf
2 sticks of celery
1/2 pint dry cider
1 thick slice of pancetta or 4 rashers streaky bacon, cut into chunks
50ml double cream
1 dessertspoon wholegrain mustard (optional)
a handful of dried ceps (optional)
Brown the rabbit pieces and pancetta in a frying pan before transferring to a large saucepan.
Roughly chop the vegetables and add to the pot, along with the herbs, peppercorns and cider.
Cover with cold water.
Bring to almost boiling, skim off any froth from the surface and reduce the heat to a slow simmer.
Cook for 2-3 hours or until meat is tender and falling off the bone.
Strain the liquid and set aside.
Remove meat from the bones and set aside, along with the pancetta.
Discard the vegetables/herbs.
Reduce the stock by at least half.
Add the cream, mustard and ceps.
Continue to reduce until it reaches the desired consistency.
Return the meat to the sauce and warm through.
Season to taste.
Serve with creamy mashed or new potatoes and greens.