Rabbit and Cider Casserole

• 4 pieces Rabbit legs, bone-in
• 150 g Streaky bacon
• 25 g Plain flour
• 2 medium Carrot
• 2 medium Leek
• 6 sprigs Fresh thyme
• 2 pieces Bay leaves
• 500 ml Cider, dry
• 300 ml Chicken stock

1. Pat the rabbit dry. Cut the streaky bacon into lardons, peel and slice the carrots, then trim, wash and slice the leeks.
2. Set a Dutch oven over medium heat and cook the bacon for 5 to 7 minutes until the fat renders and the lardons are lightly golden. Lift the bacon out to a plate, leaving the fat in the pot.
3. Dust the rabbit legs all over with the plain flour. Brown them in the bacon fat over medium-high heat for 3 to 4 minutes per side until well coloured; do this in batches if needed. Transfer the rabbit to the plate with the bacon.
4. Add the carrots and leeks to the pot and cook over medium heat for 6 to 8 minutes until starting to soften, scraping up any browned bits. Return the bacon and rabbit to the pot and tuck in the thyme and bay leaves.
5. Pour in the cider and bring to a gentle simmer, then add the chicken stock. Cover and simmer very gently for 60 minutes, turning the rabbit once halfway, until the meat is tender and starting to pull from the bone.
6. Remove the lid and simmer for 10 to 15 minutes until the sauce reduces to a light gravy that coats the back of a spoon. Discard the bay leaves and thyme stems, then serve hot with plenty of the juices.

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