Instructions: Season the rabbit inside and out and rub with half the mustard. Rub liberally with butter. Put in a roasting tin and place in a hot oven 200C/400F for about 30 minutes, basting and turning frequently.

Add the wine to the roasting pan and continue to cook for another 15 minutes until rabbit is done.

Remove the rabbit from the cooking liquid and keep warm. Add the stock and cream to juices and reduce the cooking liquid on top of the stove, scraping the bottom of the tin to remove any sediment. Add the rest of the mustard and the parsley and stir well.

Cut the rabbit into pieces, arrange on serving plate and pour over sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.