Serves 4
wild garlic leaves available between March and May

1 x rabbit into 6 joints
2 tbsp flour
50g (1 ¾ oz) unsalted butter
3 x onions
2 x tsp sugar
2 x tbsp cider vinegar
2 x sprigs fresh thyme
2 x bay leaves
700ml (1.1/4pints) dry cider
6 x wild garlic leaves (optional)
1 x tsp English mustard

Method
Put the pieces of rabbit in a bowl and add flour. Add a teaspoon of sea salt and plenty of fresh milled black pepper and mix well so that the joints are well coated and no flour remains in the bowl.

Heat a large deep casserole dish. Add half the butter with a dessert spoonful of olive oil and as soon as it foams, add the rabbit pieces. Turn down the heat so that the meat gently browns without the butter burning. Turn over the rabbit pieces to brown each in turn, then lift them out and discard the cooking fat.

Peel the onions and slice them thinly. Melt the rest of the butter, and add the onions. Cook them on a medium heat so that they colour gently as they soften. Once they are golden brown, add the sugar and caramelise the onions. Before the caramel starts to burn, add the vinegar and scrape up the juices that have stuck to the pan. Let the vinegar evaporate completely and then add the rabbit pieces, the thyme, the bay leaves and the cider. Bring very gently to the boil and skim off any scum that comes to the surface. Cover the casserole and put in a moderate oven (180degrees c/350 degrees f / gas mark 4 for one and a half hours.

If using wild garlic leaves, remove the stalks and wash well, then cut into thin strips and add to the casserole. Dilute the mustard with a little of the cooking juice and mix it well into the sauce. Return the casserole to the oven for ten minutes. The rabbit should be perfectly tender and come away easily form the bone. Check the seasoning and serve with creamy mashed potatoes.