Creamy rabbit casserole

Method
Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

1. Preheat the oven to 170°C (gas 3). Season 2 tbsp of the flour with salt and pepper, then toss the rabbit joints in the flour to coat lightly, shaking off any excess.
2. Heat the oil and butter in a large flameproof casserole over a high heat and brown the rabbit joints on all sides. Remove with a draining spoon and set aside.
3. Reduce the heat to low, then add the onion and leeks to the casserole. Gently cook for 5 minutes, stirring frequently until beginning to soften. Add the garlic, then sprinkle over the remaining 1 tbsp of flour. Cook for a further minute, stirring all the time.
4. Gradually stir in the cider, followed by the stock and mustard. Return the rabbit to the casserole with the carrots, celeriac, bay leaf and thyme, if using. Slowly bring to the boil. Cover the casserole and cook in the oven for 1 1/4–1 1/2 hours or until the rabbit is very tender and the vegetables are cooked. Remove the bay leaf and thyme.
5. Transfer the rabbit and vegetables to a heated serving dish to keep warm. Stir the crème fraîche into the cooking juices in the casserole and heat through on the hob. Taste and adjust the seasoning. Pour the sauce over the rabbit and vegetables and sprinkle with chopped parsley before serving.

COOK SMART

*Choose a dry or medium fruity cider; most supermarkets sell it in small cans and bottles. Dry white wine makes a good alternative if you have some to hand.
*Chicken leg joints may be used instead of rabbit for this dish and three chopped celery sticks as an alternative to celeriac.
*Cook some extra vegetables in the oven at the same time as the casserole; braised finely shredded red or green cabbage flavoured with crushed juniper berries would be a good accompaniment.