Ingredients

• 3 tbsp Dijon mustard
• 2 tbsp sunflower oil
• 1 rabbit, jointed, or 4 rabbit joints weighing about 1kg/2lb in total
• 1 large carrot, sliced
• 1 onion, sliced
• 50ml dry white wine
• 150ml double cream
•   seasoning

Method

1. Preheat the oven to 200C/400F/Gas 6. Mix together the mustard and oil, season and smear over the rabbit joints. Make a bed of carrot and onion in a roasting tin that is just large enough to take the rabbit in a snug single layer. Pour in 100ml/4fl oz of water, then place the rabbit joints on top.
2. Roast for 25-30 minutes, basting frequently with the pan juices until the joints are cooked through. Test by piercing the thickest part of the thigh with a skewer; the meat is cooked when the juices run clear. If they are still pinkish, pop them back in the oven for a further 5-10 minutes.
3. Lift the rabbit on to a serving dish and keep hot. Pick out the vegetables and discard. Set the roasting tin on the hob. Add the wine to the juices, bring to the boil, stirring, then boil hard until the liquid is reduced by about two-thirds. Add the cream, stir well and bring back to the boil. Let it bubble for a few minutes, adjust the seasoning, then pour over the rabbit and serve.