Ingredients

1 rabbit in the fur
1 whole onion
1 clove of garlic
1 tablespoon of Dijon mustard
2 oz of butter
¼ pint of vegetable stock
1 bay leaf
Squeeze of lemon juice
½ pint of extra thick double cream
¼ pint of champagne
Chopped parsley
Salt and pepper

Method

Pre-heat the oven to gas mark 5.
Skin and gut the rabbit, then wash and cut into joints.
Chop the onion and garlic finely and sauté with the jointed rabbit in butter until the meat is golden brown.
Add the Dijon mustard and the champagne and reduce to half over a high heat.
Add the vegetable stock, bay leaf and lemon juice.
Transfer the contents into a casserole dish and place in the oven for 30 minutes or until juices are reduced to half.
Remove the dish from the oven and set over a hob on a low heat.
Add the cream and the chopped parsley, and continue to stir well until the sauce comes to the boil.
Season well with salt and pepper and serve with game chips and wilted watercress.

Courtesy of Anthony Evans, Wales