Rabbit with Honey and Thyme

Ingredients

• 1 tbsp vegetable oil
• 1 tbsp butter
• 1 3/4 lb (800g) rabbit
• chopped on the bone into 1214 pieces
• 1 large onion
• sliced
• 2 garlic cloves
• minced
• 1 cup hard apple cider
• 2/3 cup chicken stock
• 1 tsp chopped thyme
• Salt and freshly ground black pepper
• 4 oz (115g) sliced bacon
• cut into strips
• 3 tbsp whole grain mustard
• 3 tbsp creme fraiche
• 2 tbsp honey

Instructions

1. Heat the oil and butter in a large flameproof casserole over medium-high heat.
2. In batches, add the rabbit and cook, turning occasionally, about 5 minutes, until browned.
3. Transfer to a plate.
4. Add the onion and cook about 3 minutes, until softened.
5. Stir in the garlic and cook 30 seconds.
6. Stir in the cider and bring to a boil, then stir in the stock.
7. Return the rabbit to the casserole, sprinkle with the thyme, and season with salt and pepper.
8. Return to a boil, then reduce the heat to medium-low.
9. Cover and simmer about 20 minutes, until the rabbit is tender.
10. Meanwhile, cook the bacon in a small frying pan over medium heat, stirring occasionally, about 5 minutes, until brown and crisp.
11. Transfer to paper towels to drain.
12. Stir the mustard, creme fraiche, and honey into the casserole and bring to a boil.
13. Serve hot, topped with the bacon.
14. Variation
15. Rabbit with Prunes
16. Add 1 cup pitted dried plums (prunes) to the pan with the cider.
17. Increase the stock to 1 cup.
18. Add a squeeze of fresh lemon juice at the end of cooking.