It’s a tricky beast to tackle, but when cooked with care, rabbit can be deliciously rustic, writes Brigitte Hafner.

After learning how good they are for you and how great they taste, you may just want Peter Cottontail to ditch the bunny trail and hop on into your Dutch oven.

If you're going to cook Thumper, do it like Lincoln chef Jonathan Benno: with a topping of shaved black truffles ...

Bake on the middle shelf of an oven set to 130C (fan, or 150C with no fan) and cook for 1½ -2 hours — depending on the size of the legs.

Instructions Preheat oven to 120°C. In a large bowl, season rabbit with salt and crushed peppercorns. Add mustard and stir to coat rabbit.