-
1
Preheat the oven to 425F.
-
2
With a small sharp knife, remove the thigh bone from the rabbit leg by forming a little tunnel around the bone rather than coming through from the side.
-
3
This is only slightly tricky and just takes a little time and trouble.
-
4
Mix together the butter, garlic, tarragon, parsley, lemon, and seasoning.
-
5
Divide this among the four cavities and wrap each leg with five slices of bacon, then place on a lightly buttered baking tray.
-
6
Make sure that the ends of each slice meet on the underside.
-
7
Roast the legs in the oven for about 10 minutes until crisp and golden brown.
-
8
Remove from the oven and leave to rest for a further 10 minutes in a warm place (back in the oven with the door ajar, for instance).
-
9
Meanwhile, make the sauce.
-
10
Simply heat the cream with 1 tbsp of the mustard and a little salt and pepper.
-
11
Simmer for 5 minutes or so until slightly thickened.
-
12
Keep warm.
-
13
To serve, cut three slices from the bulbous end of each leg and, being careful to collect the herby juices, arrange neatly on four plates.
-
14
Sit the bony part upright alongside the slices.
-
15
Add the second spoonful of mustard to the sauce, whisk, reheat, and serve separately in a sauce-boat.
-
16
A dish of plain boiled potatoes and a green salad would be a fitting accompaniment.
