Rabbit Casserole with Mustard Sauce

Step 1: Preheat oven to 350 degrees.

Step 2: Remove any fat from the rabbits and wash under cold water. Pat dry with paper towels.

Step 3: Cut along both sides of the backbones with kitchen shears and discard bones. Then cut each rabbit into eight even-sized pieces and pat dry again.

Step 4: Heat half the oil in a 2.5 litre flameproof casserole dish. Brown rabbit in batches, adding oil when necessary, then set aside.

Step 5: Add the onion and the bacon to the casserole dish and cook, stirring, for 5 minutes or until lightly browned.

Step 6: Sprinkle the flour into the pan and mix. Stir with a wooden spoon to scrape up the sediment from the base. Add the stock and wine, and stir until the sauce comes to a boil.

Step 7: Return the rabbit to the casserole dish and add the thyme. Cover and bake for 1 1/4 to 1 1/2 hours, or until the rabbit is tender and the sauce has thickened.

Step 8: Combine the cream and mustard, then stir into the sauce in the casserole.

Step 9: Garnish with thyme sprigs and serve. Great with mashed potatoes.