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2 wild or 1 reared rabbit, jointed into 8 pieces.
Seasoned flour
2 tbsp wholegrain mustard
1tbsp honey
4 onions
12 cloves garlic
Big bunch of thyme
2 pints good still cider
Big bowl of sauté potatoes ( see recipe )
Olive oil and butter, for cooking

1. Flour all the rabbit pieces, and set aside.
2. Roughly slice up the onions and smash up the garlic a little, but do not peel it.
3. Put a handful of butter and a good ladleful of oil in a large sauté pan on a high heat. When the oil/butter combination is hot, add the rabbit. Leave it to brown really well, then turn over and brown the other side.
4. Add the onion and garlic and the handful of thyme. Give it 10 minutes cooking, and then add the cider and mustard.
5. Put the lid on, and simmer for 40 minutes.
6. At the end of this time, there should be very little juice left, which is as it should be. Add the honey, check the rabbit is falling off the bone, and serve with sauté potatoes, a green salad. Perfection!!!!!

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