1/4 - Fresh Rabbit,
Enough English mustard, made with milk or water, to liberally coat the rabbit. Dijon mustard can be used as an alternative.
1 - Onion.
2 - Carrots.
2 - thick slices of bacon, cut into bite size pieces or 6 slices Chirorizo sausage.
2 - Prunes per person.
1 - Wine glass Port or red wine.
1 - Chicken Stock cube.
2 - Bay Leaves.
1/4 teaspoon - Mixed Herbs (optional)
Olive Oil

Generously coat the rabbit with the mustard and leave in fridge overnight to infuse. In the morning sauté the onion and carrots in a large frying pan with a small amount of olive oil, when beginning to soften add rabbit and brown. When the rabbit is brown all over transfer to slow-cooker add all other ingredients. Cover with boiling stock and slow cook for at least four hours until meat is tender. Serve with crusty bread to mop up the gravy.