METHOD

Get the butcher to joint the rabbits for you, or do it yourself, cutting the joints away from the body and cutting the body in half. If you have a wild rabbit put it into salted water for a few hours to tenderise the meat - simply dissolve a couple of tablespoons of salt into hot water and then add enough cold water to completely submerge the rabbit. Put it in the fridge and after a few hours take it out and pat the meat dry. Mix the tarragon and mustard together and smear all over the joints, leaving for several hours, over night if possible. A few hours before you are ready to eat dust the rabbit pieces in seasoned flour and pre-heat the oven to 140C. Melt half the butter in a large casserole dish and when it is sizzling hot briefly brown the pieces on all sides. Remove them to a plate and add the bacon to the dish with the rest of the butter. Fry for a few minutes before adding the shallots. After another few minutes add the garlic and cook until soft but not coloured. Return the rabbit pieces to the dish and add the wine and the cream. Bring everything up to a very gentle simmer, cover with a lid and cook in the oven for about 30 minutes for a farmed rabbit and 45-50 minutes for wild. Serve with mashed or boiled potatoes and a green salad.