Rick Stein Rabbit Stew | Secret France BBC2

Ingredients

• 2 young farmed rabbits, about 700g each, both jointed into 6 pieces
• 3 tbsp Dijon mustard
• 50g duck fat or clarified butter
• 200ml dry white wine
• 2 small or 1 large (200g) onion, chopped
• 2 cloves garlic, finely chopped
• 100g smoked lardons or diced pancetta
• 1 heaped tbsp plain flour
• 500ml chicken stock
• 6–7 tarragon sprigs, leaves stripped from the stalks and chopped
• 60g full-fat crème fraiche
• salt and black pepper