Instructions: Cut each fillet into 3 pieces and toss in the flour. Reserve flour. Heat 15ml (1tbsp) oil in a large frying pan and brown the rabbit quickly. Remove with a slotted spoon.

Add remaining oil to the pan and saute the onion, garlic and pancetta until the onion is starting to soften. Add the leek and mushrooms and saute for a further 2-3 minutes. Stir in the reserved flour and cook for 1 minute stirring continuously.

Add the stock, sugar and vinegar to the pan with the herbs and mustard.

Bring to the boil, stirring continuously. Transfer to a casserole dish, add the rabbit.

Place in a preheated oven 170 C, 325 F, gas mark 3, for 35-40 minutes or until the rabbit is just tender. Top with the bread and place under a preheated grill until golden brown. Serve immediately with green vegetables.

NOTES : This rabbit stew makes a delicious and warming supper. Rabbit loin cutlets could be substituted for the loin fillets - simply increase the cooking time by about 10-15 minutes. Rabbit is delicate and can easily overcook, so use an earthenware dish rather than a cast iron one, which can conduct the heat too well!

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