Method

1 For the Rabbit, remove the loins from the rabbit and reserve. Finely chop the leg meat and reserve. Heat a lightly oiled cast-iron pan over medium high heat and cook bacon 2-3 minutes or until crispy and fat has rendered out. Remove and set aside. Combine flour, salt and pepper and thyme in a small bowl and mix well. Place onto a flat tray or plate and coat rabbit loin and leg meat evenly, shaking off any excess flour. Return pan to heat and cook rabbit until browned all over. Pour in wine and stock; mix well. Reduce heat to low, simmer 15 minutes or until rabbit is tender and sauce has thickened. Remove rabbit loin and cover with foil to keep warm. Stir through sour cream, mustard and bacon. When ready to serve, return rabbit loins to pan with half of the parsley and heat through.

2 For the pear and spinach puree, cook pears in a saucepan of boiling water and cook for 8 minutes or until tender. Add spinach to pan and cook until wilted. Drain and season with salt and pepper. Place into a blender and puree until smooth. Add nutmeg, oil and lemon juice and season with salt and pepper.

3 For the potatoes, place potatoes into a deep baking dish and drizzle over half of the butter and oil; toss to coat. Pour stock over potatoes to come half way up the side of the pan and bake in a hot oven (220° C/ 200°C fan forced) for 20-25 minutes or until potatoes are tender but firm. Drain potatoes and set aside.

4 To serve, place spinach puree on a plate, top with rabbit and serve with fondant potatoes.