• Salt and freshly ground black pepper
• 6 rabbit legs
• 100 g butter
• 100 ml white wine vinegar
• 3 tablespoons Dijon mustard
• 500 ml chicken stock or water
• 150 ml double cream
• 1 tablespoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon chopped rosemary
• 6 garlic cloves, crushed
• 2 bay leaves
• Roast Sweet English Onions, to serve

Season the rabbit legs. Melt the butter in a heavy-based casserole and colour the rabbit all over in it. Take out of the casserole and reserve.

Swill the casserole with the vinegar and boil to reduce by two-thirds. Add all the remaining ingredients and bring to the boil. When boiling, add the rabbit back to the casserole, cover and cook gently until the meat falls freely from the bone.

Take out the rabbit and set aside. Boil the cooking liquor to reduce it to a sauce-like consistency (it will coat the back of a spoon). Adjust the seasoning and return the rabbit to the pot to warm through.

Serve the rabbit with the juices and the roast onions.