Method
Prepare your fire. You are looking to achieve a consistent, gentle heat. Set a grill over the fire once it has died back to glowing embers, and put a sturdy, thick-bottomed flameproof pot on top (or nestle it directly in the embers).
When you can hover your hand above the grill for a maximum of 3 seconds, and the pot is hot, add the bacon. Stir it around in the pot as it starts to render some of its fat and keep frying until it is a lovely golden brown colour, then transfer it to a large bowl using a slotted spoon, leaving the fat in the pan.
Season the jointed rabbit with salt and pepper and add to the pan. Brown the rabbit on all sides then remove with a slotted spoon and set aside with the bacon.
Toss the onion and garlic into the fat remaining in the pan, along with the herbs and plenty of salt and pepper, and cook for 5–10 minutes, until soft.
Return the rabbit and bacon to the pan, pour in the cider and top up with enough water to just cover the meat. Get some heat under the pot so it comes to a simmer then cook, with the lid slightly ajar, for 2–3 hours. During this time you’ll need to keep the fire ticking over. If the stew stops simmering the fire will need fuel, so lift the pot off, raise the grill and add more wood. You may also have to top up the pan with a little water to ensure the rabbit and bacon stay covered.
The rabbit is ready when it is so tender it falls away from the bone. Take the pot off the fire and taste to check the seasoning. Serve with good bread.
