Boned Leg of Rabbit and Bacon with Mustard Sauce

• 1 good farmbred rabbit
• 50 g (2 oz) unsalted butter, softened

Preheat the oven to 200—220°C/400—425°F/ Gas Mark 6—7.

Take the hind legs off the rabbit and remove the thigh bones. Use the rest of the rabbit for another dish. Mix together the butter, garlic and tarragon. Season with salt and pepper. Pack into the cavities left by the thigh