Make sure the rabbit is cut for you.

With the help of a pastry brush, coat all the rabbit pieces with the mustard. Heat a large saucepan over a medium heat. When foaming, place all coated rabbit pieces and roast gently.

When it starts to colour all round but not burnt, throw in the onion and pancetta and cook for a few minutes or until golden. Sprinkle in the flour and carry on mixing with a wooden spoon. It is now time to deglaze with white wine and let evaporate so you get rid of the acidity of the wine. Add the stock, the garlic and half the parsley, keeping the other half for chopping and sprinkle on at the end.

Make sure you cover leaving a small gap, and only simmering for about 1 hour, then check it’s cooked, it should be soft and not quite falling off the bone at this stage. Remove the parsley stalks, check the seasoning and you should have a lovely, silky juice but not to reduce at that point, add the cream, and reduce slowly until like syrup, or cover the back of a spoon.

Throw in the chopped parsley, season to taste, as you noticed that we did not add salt during cooking process due to the pancetta, as even it is blanched earlier it could still be salty, that way you avoid a salty dish at the end due to the reaction.

Now serve hot with some tagliatelle, which is a great partner for that dish!