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Fresh and lean, our jointed rabbit promises rich, gamey flavour when slow cooked to melting tenderness in this delicious, warming recipe.


  1. Preheat your oven to 135ºc
  2. Next, choose a suitable sized oven proof casserole dish with a tight fitting lid
  3. Season the rabbit just prior to colouring with good quality sea salt
  4. Take a large, heavy based frying pan and add a few drops rapeseed or vegetable oil
  5. Fry the rabbit pieces on all sides in small batches then transfer to the casserole dish
  6. Next, fry the diced vegetables until lightly coloured
  7. Add white wine and dijon mustard, then reduce by two thirds
  8. Add chicken stock and reduce a little
  9. Thicken with a teaspoon of corn flour mixed with a little cold water and stir into the boiling broth
  10. Add the cream and simmer for 2 minutes
  11. Pour the sauce over the meat and cover
  12. Place in the centre of the oven and cook for 2 and a half to 3 hours - the meat should be tender when pierced with a fork and fall away from the bone
  13. Remove from the oven, carefully take out the rabbit and keep warm
  14. Pass off the sauce through a fine sieve into a clean sauce pan and reduce until rich and emulsified
  15. Finish with the grain mustard and tarragon then pour back over the rabbit, ready to serve