Rabbit à la moutarde

salt and black pepper

6 rabbit legs

100g butter

100ml white wine vinegar

3 tbsp dijon mustard

500ml chicken stock

150ml double cream

1 tbsp dried oregano

1 tsp smoked paprika

1 tsp chopped rosemary

6 garlic cloves, crushed

2 bay leaves.

1. Season the rabbit legs. Melt the butter in a heavy-based casserole pan and sear the rabbit legs. Remove from the pan and drain

2. Swill the casserole with the vinegar and boil to reduce by two-thirds. Add all the remaining ingredients and bring to the boil. When boiling, add the rabbit back to the casserole , cover and cook gently until the meat falls freely off the bone.

3. Take out the rabbit and set aside. Boil the cooking liquor to reduce it to a sauce-like consistency (it will coat the back of a spoon)

4. Adjust the seasoning and return the rabbit to the pot to warm through.

Saute potaoes

6 large Maris piper potatoes

2tablespoons Olive Oil

125g unsalted butter

Cook the unpeeled potatoes in gently simmering salted water until almost soft in the centre. Take out and leave to cool. Peel and cut the potatoes into 1cm pieces and gently fry in the butter until golden brown.

Carefully place the braised Rabbit leg on top of sautéed potatoes and serve with a little mustard sauce