Rabbit with Honey and Thyme

Directions

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