Flour all the rabbit pieces, and set aside. Roughly slice up the onions and smash up the garlic a little, but do not peel it. Put a handful of butter and a good ladleful of oil in a large sauté pan on a high heat. When the oil/butter combination is hot, add the rabbit. Leave it to brown really well, then turn over and brown the other side. Add the onion and garlic and the handful of thyme. Give it 10 minutes cooking, then add the cider and mustard.
Put the lid on, and simmer for 40 minutes. At the end of this time, there should be very little juice left, which is as it should be. Add the honey, and finish with the cream, stir cooking for 1min more. Check the rabbit is falling off the bone, and serve with sauté potatoes, a green salad and a bottle of good cider. Serve it with some good sauté potatoes and drink lashings of cider.
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