Rosemary-Cider Rabbit - serves 4

1 lb rabbit joints
1 tbsp plain flour
1 tsp dry mustard powder
3 medium leeks, thickly sliced
1 cup dry cider
2 sprigs rosemary
Salt and pepper to taste
Fresh rosemary to garnish

Preheat the oven to 350F. Place the rabbit joints in a bowl and sprinkle over the flour and mustard powder. Toss to coat evenly.
Arrange the rabbit in one layer in a wide casserole. Blanch the leeks in boiling water , then drain and add to the casserole.
Add the cider, rosemary and seasoning, cover, then bake for 70 minutes or until the rabbit is tender.
Garnish with fresh rosemary and serve with jacket potatoes and vegetables.