Rabbit Classic French Mustard Sauce

Ingredients

• 1 fresh wild rabbit
• 100g white wine vinegar
• 10 black peppercorns
• 50g p/w onion, sliced
• 3 sprigs of thyme
• 100g cold butter cut into cubes
• 2 vac bags
• 100g plain flour
• 100g clarified butter or ghee
• Maldon sea salt
• freshly and coarsely ground black pepper
• 100g Dijon wholegrain mustard
• 250g chicken stock
• 300ml Tweedvale or Jersey Fresh pure cream
• handful curly parsely, stalked and finely chopped