1 fresh, farmed rabbit
12-16 slices thin streaky bacon
2 tablespoons olive oil
knob of butter
2 cloves garlic, crushed
1 tablespoon whole grain mustard
1 tablespoon finely chopped rosemary
2 bay leaves
450 grams small button mushrooms
1⁄2 cup Marsala
1 cup chicken stock
sea salt and freshly ground pepper
1/3 cup cream
2 tablespoons chopped flat-leaf parsley
250 grams cavolo nero
Cut the rabbit into 6-8 pieces and wrap the flap around each saddle piece.
Season all the pieces and wrap each piece in two slices of bacon. Secure with kitchen string.
Heat the olive oil and butter in a large sauté pan and brown the rabbit on all sides. Remove to a plate.
Add the garlic, mustard, rosemary, bay leaves and mushrooms and cook until the mushrooms have started to soften. Add a splash of stock if the pan is too dry.
Increase the heat; add the Marsala and stock, season and allow to bubble up. Add the rabbit and any resting juices back to the pan.
Cover and reduce the heat to medium low. Braise for 25 minutes or until the rabbit is tender.
Remove the rabbit to a plate and cover to keep warm. Stir in the cream and boil until the pan juices are reduced and syrupy. Stir in the flat-leaf parsley and season if required. Add the rabbit back to the pan and spoon over the sauce.
Cavolo nero: Cook in a saucepan of boiling salted water until tender. Drain well and toss with a little olive oil or butter. Season.
To serve: Serve the rabbit with the cavalo nero, soft polenta or your favourite potato dish.