Braised rabbit with tarragon, mustard and cream

Method

1. Season the rabbit pieces, then dust lightly with flour, knocking off and reserving the excess. Heat the oil and half the butter in a flameproof casserole or a large, deep frying pan over a medium heat until the butter is foaming. In batches, add the rabbit pieces and brown on both sides, then lift out onto a plate. Pour away the excess fat, then add the vinegar and scrape the pan with a spatula to release all the caramelised bits. Pour this over the rabbit, then wipe the pan clean with kitchen paper.
2. Add the remaining butter to the pan and, when it has melted, add the garlic and fry gently for 1 minute. Stir in the reserved flour, then gradually stir in the white wine and rabbit or chicken stock.
3. Return the rabbit pieces to the pan, cover tightly and simmer very gently until tender: wild rabbit will take about 1-1¼ hours; farmed rabbit about 45 minutes. Preheat the oven to 120°C/fan100°C/gas ½.
4. Lift the rabbit out onto a warmed serving dish with a slotted spoon, cover with foil and keep warm in the oven. Increase the heat under the pan on the stove and bubble for a few minutes until the liquid is slightly reduced and well flavoured. Stir in the mustard and cream, then simmer a little longer until the sauce has slightly thickened once more – it should lightly coat the back of a spoon. Taste, season and stir in the tarragon. To serve, pour the sauce over the rabbit on the serving dish. Sprinkle with the extra tarragon sprigs, then serve with buttery mashed potato.