Recipe for poached rabbit ham with sweetened peas | Shooting UK

Ingredients

• 2 rabbit haunches
• 1 tsp salt
• 1 tsp sugar
• 4 white peppercorns and 1 fresh bay leaf
• Bones from 1 rabbit, excluding the haunch
• 1 onion
• 1 carrot
• 4 cloves of garlic
• 1 bay leaf
• ¼ pint dry cider
• 50g butter
• 1 small onion, very finely diced
• 2 cloves of garlic, peeled and finely sliced
• 1 sprig of thyme, leaves only, lightly chopped
• 50g flour
• 2 cups frozen peas
• A few lettuce leaves, washed and ready to slice