Rabbit with Honey and Thyme

• 1 tbsp vegetable oil
• 1 tbsp butter
• 1 3/4 lb (800g) rabbit, chopped on the bone into 1214 pieces
• 1 large onion, sliced
• 2 garlic cloves, minced
• 1 cup hard apple cider
• 2/3 cup chicken stock
• 1 tsp chopped thyme
• Salt and freshly ground black pepper
• 4 oz (115g) sliced bacon, cut into strips
• 3 tbsp whole grain mustard
• 3 tbsp creme fraiche
• 2 tbsp honey

1. Heat the oil and butter in a large flameproof casserole over medium-high heat.
2. In batches, add the rabbit and cook, turning occasionally, about 5 minutes, until browned.
3. Transfer to a plate.
4. Add the onion and cook about 3 minutes, until softened.
5. Stir in the garlic and cook 30 seconds.
6. Stir in the cider and bring to a boil, then stir in the stock.
7. Return the rabbit to the casserole, sprinkle with the thyme, and season with salt and pepper.
8. Return to a boil, then reduce the heat to medium-low.
9. Cover and simmer about 20 minutes, until the rabbit is tender.
10. Meanwhile, cook the bacon in a small frying pan over medium heat, stirring occasionally, about 5 minutes, until brown and crisp.
11. Transfer to paper towels to drain.
12. Stir the mustard, creme fraiche, and honey into the casserole and bring to a boil.
13. Serve hot, topped with the bacon.
14. Variation
15. Rabbit with Prunes
16. Add 1 cup pitted dried plums (prunes) to the pan with the cider.
17. Increase the stock to 1 cup.
18. Add a squeeze of fresh lemon juice at the end of cooking.

vegetable oil, butter, rabbit, onion, garlic, apple cider, chicken stock, thyme, salt, bacon, grain mustard, creme fraiche, honey

Taken from www.cookstr.com/recipes/rabbit-with-honey-and-thyme (may not work)