Rabbit With Mustard

In their brilliant book The Complete Mustard, Robin Weir and Ros Mann give this traditional recipe. I love it and serve it often. My mother was Australian so I find it impossible to be sentimental about rabbit. Myxomatosis and bad cooking drove it from our daily diet with displays of the same panic that we are now exercising over beef. Wild rabbit should be soaked in milk overnight if the taste is too strong for you.