Rabbit Leg Casserole with Marjoram and Mustard

Rabbit and mustard have enjoyed a long-lasting, close relationship in recipes from all over Europe. The flavours work really well together and, with the sweet, herby perfume of the marjoram, the dish is very moreish.

Wild or domestic rabbits can be used if buying the whole animal, but I prefer good, large, plump legs, which finish with a rich moistness. The saddle can be quite dry. The thighbone can be removed if you like, to make the eating a little easier, but it’s not essential (