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Preheat your oven to 135ºc Next, choose a suitable sized oven proof casserole dish with a tight fitting lid Season the rabbit just prior to colouring with good quality sea salt Take a large, heavy based frying pan and add a few drops rapeseed or vegetable oil Fry the rabbit pieces on all sides in small batches then transfer to the casserole dish Next, fry the diced vegetables until lightly coloured Add white wine and dijon mustard, then reduce by two thirds Add chicken stock and reduce a little Thicken with a teaspoon of corn flour mixed with a little cold water and stir into the boiling broth Add the cream and simmer for 2 minutes Pour the sauce over the meat and cover 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 Remove from the oven, carefully take out the rabbit and keep warm Pass off the sauce through a fine sieve into a clean sauce pan and reduce until rich and emulsified Finish with the grain mustard and tarragon then pour back over the rabbit, ready to serve
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