Oxford SlowFoodStudent

So, first, butcher your bunny into hind legs, haunches, forelegs and rib-cage. Dust it in flour mixed with a teaspoon of Colman's mustard powder and then leave aside.

Then, cut some streaky bacon (or use bacon trimmings/bits for a cheap and sometimes even tastier option) into smallish cubes and fry slowly in a tiny drop of vegetable oil in a casserole dish until the meat it starts to leech its fat into the pan. When the bacon has given off enough fat, add in a medium-sized, quite finely chopped onion and fry gently until golden.

When this is done, remove the bacon and onions with a slotted spoon and turn up the heat. Fry the rabbit pieces briefly but well, aiming to seal the outside of the meat. Add more oil if the pan gets dry. When the rabbit pieces are golden brown all over, remove them and put them with the bacon and onions and throw a third to a half a bottle of of white wine into the casserole.

Scrape at the bottom of the pan with a wooden spatula and bring the liquid to the boil. Season with salt and pepper, a crushed clove of garlic, and perhaps either some tarragon or thyme, depending on your tastes. Add back in the meat and bacon/onions, and then pour in enough water to cover. Place the casserole in a low-medium over (150-180) and stew for the next 3 hours, maybe longer. Check periodically to see if the liquid is running dry.

About half an hour before serving, remove the casserole from the oven and place it over a low heat. If you have too much sauce, turn up the heat, remove the meat, and reduce it; if you have too little for your tastes, add a little water. Stir in a good tablespoon of mustard - I like to keep going with Colman's or hot Dijon, but you can go milder if you want, or you might even combine mustards - and some cream (you decide how much to use).

Serve this with some green vegetables (brussels tops are good at this time of year), and some potatoes: mash, roast, boiled, all work well. Rice can also be good with it, or even just rustic bread. Or, you might like to nibble a carrot with it... Whadd'up, doc?