Braised rabbit with sherry and oranges

Ingredients

1	Rabbit, jointed (Main)
1 Tbsp	Butter
1 Tbsp	Olive oil
125 g	Streaky bacon
2	Oranges, zested and juiced
12	Onions, pickling
1 Tbsp	Plain flour
2 cups	Chicken stock, hot
½ cup	Currants
½ cup	Sherry
4 sprigs	Thyme

Directions

1. Preheat the oven to 160C.
2. Portion the rabbit or ask the butcher to do it.
3. Heat the butter and olive oil in a cast iron casserole large enough to hold all ingredients.
4. Slice the bacon and brown in the dish. Remove then brown the rabbit pieces. Return the bacon to the dish.
5. Add the remaining ingredients - cover and cook for 2 hours. Serve with mash and broccoli or green beans.