Authentic Llandovery Braised Rabbit

Sear rabbit portions in butter and oil until golden. Sauté sliced leeks and onions in the same pan.

Pour in dry Welsh cider and a splash of chicken stock. Add a large handful of chopped wild garlic (ramsons) and thyme.

Simmer gently for 1 to 1.5 hours until the meat is tender. Stir in a little double cream before serving to enrich the sauce.

A historic market-town specialty from Llandovery.