Baked Rabbit in Cream Sauce

Preheat the oven to 180C/350F

Melt half the butter with the oil in a large frying pan over a medium heat.

Season both sides of the rabbit with Gops and gentle sauté them until golden brown on all sides.

Transfer the rabbit to a large flame-proof casserole dish with a cover, I used a Cast iron casserole.

Wipe the frying pan clean with paper towels and add the remaining butter, return to a medium heat and sauté the sliced shallots until softened.

Add the flour to the shallots and, stirring continuously to coat, cook for about 1 minute.

Remove the pan from the heat and stir in the wine and half the chicken stock.

Return the pan to the heat and cook, stirring frequently until the sauce thickens.

Once the sauce has thickened, add mustard, season with a pinch of gops and simmer for an additional 2 minutes.

Remove the sauce from the heat and pour over the rabbit in the casserole dish..

Add the remaining stock to the casserole and place the casserole over the stove and gently bring to the boil over medium high heat.

Add the thyme and place a piece of baking parchment on the surface of the casserole, then cover with its lid.

Transfer the dish to the pre-heated oven for 1 1/2 hours, or until tender – the meat will begin to fall off the bone when cooked.

Remove the casserole from the oven and place on the stove.

Using a slotted spoon, gently remove the rabbit pieces and set aside.

Stir in the cream and simmer for 5 minutes, removing the sprigs of thyme.

Replace the rabbit into the pan, taste the sauce and adjust the seasoning to taste.

Optional, place carrots in the casserole pan with the rabbit to bake.