Rabbit with Tarragon and Cider sauce.

Serves Four people.

Ingredients.

40g Butter.
One Onion, finely chopped.
Four slices of Streaky Bacon.
Four eight portions of Rabbit.
Half a pint of dry Cider.
One tbsp of fresh Tarragon.
Two tbsp of clear Honey.
One tbsp of Dijon Mustard.
Two desert Apples cutinto eight pieces.
One tbsp of Cornflour.
Two tbsp of water.
One tbso of Tomato Puree.
Salt and Pepper.
Fresh Tarragon sprigs to garnish.

Method.

Grease the base of a roasting tin with one and a half ounces of butter then add the chopped Onion.
Wrap a slice of Bacon around each piece of Rabbit and secure with a wooden cocktail stick.
Place the Rabbit on top of the Onion.
Roast at 230 degrees C or Gas mark eight for fifteen minutes.
Mix the cider  chopped tarragon, honey and Mustard together and pour it over the Rabbit. Cover and continue to cook at 170 degrees, gas mark 3 for one hour.
Melt the remaining butter and fry the Apple until golden brown
Remove the Rabbit from the roasting tin and keep hot.
Remove the cocktail sticks.
Pour the pan juices over the Apples.
Dissolve the Cornflour in the water and stir it into the pan.
Simmer gently, stir until thickened.
Stir in the Tomato Puree and season to taste.
Pour the sauce over the Rabbit and garnish with the Tarragon sprigs.