Farm Rabbit Casserole with Mustard and Parsley - James Martin Chef

Ingredients

• 1 large, farmed rabbit prepared by your butcher (1.6kg)
• 100g pancetta, diced and blanched
• 1 large onion, roughly chopped
• 2 garlic cloves, chopped
• 30g butter
• 2 tbsp sunflower oil
• 4 tbsp Dijon mustard
• 250ml brown chicken stock
• 1 bunch of flat parsley
• 200ml white wine
• Sea salt and freshly ground black pepper
• 1 tbsp plain flour
• 150ml single cream
• Tagliatelle