Saddle of Rabbit in Cocoa Mustard


1 rabbit, cut into small pieces

1 tbsp. unsweetened cocoa powder

2 tbsp. dijon mustard

½ cup crème fraiche

2 cups chicken stock

½ green capsicum, cut into strips

½ red capsicum, cut into strips

½ spanish onion

4 tbsp. butter, for frying

3 garlic cloves, roughly chopped

1 sprig thyme

1 sprig flat leaf parsley

1 sprig tarragon, chopped

2 shallots, chopped

4 chives, chopped

2 bay leaves




Heat oil in heavy based saucepan. Season rabbit with salt and pepper and fry until golden brown. In a separate pan add the butter, garlic, onion capsicum and herbs. Add the rabbit, and stock.

Combine the cocoa, mustard and crème fraiche and add to pot. Season with salt and pepper and simmer with lid on for 1 hour 15 mins. Serve and garnish with parsley.