1 rabbit – jointed

60g butter

2 finely sliced shallots

clove sliced garlic

125ml white wine

125ml chicken stock

50g grain mustard

150ml cream

chopped parsley

500g cooked baby potatoes

100g butter

tsp fennel seeds

tsp smoked paprika

handful chopped parsley


1. Seal the rabbit on all sides, remove

2. Gently fry the shallot and garlic for 5 minutes until soft

3. Add the wine, stock and mustard, bring to the boil

4. Add the rabbit, simmer for 45 minutes to an hour, or until tender. Remove

5. Add the cream and reduce the sauce

6. Finish with parsley, put the rabbit back in

7. Spuds – fry in the butter for 5 minutes until golden

8. Add sea salt, paprika, fennel. Cook 2 minutes

9. Serve spuds with the rabbit