Preheat the oven to 150C/130C fan/Gas 2.

Put 1 tbsp of the olive oil in an ovenproof casserole dish and heat to moderate on top of the stove.

Add the bacon and cook until cooked through and starting to crisp.

Transfer the bacon to a plate, leaving the fat behind.

Put the flour on a plate and season it with a little salt and plenty of pepper.

Lightly coat the rabbit pieces in the flour.

Add another tablespoon of the olive oil to the casserole dish and, when hot, brown the rabbit pieces all over.

Do this in batches if necessary, transfering the pieces to join the bacon as each one is browned.

Put the onions and garlic into the dish (add another tablespoon of olive oil if it's dry), season with a little salt and pepper, and cook until starting to soften and brown (12-15 min).

Pour in the cider and bring to a boil, scraping up any browned bits from the bottom of the casserole.

Simmer for 2 minutes then return the bacon and rabbit to the dish.

Put the lid on the casserole and place in the preheated oven.

Cook for 1½ hours.

Stir in the cream, replace the lid and cook for a further 30 minutes.

Stir in most of the tarragon and parsley, reserving some for serving. Replace the lid and cook for a further 15 minutes.

Check that the rabbit is very tender: if not return to the oven until done to your liking.

When the rabbit is done, you can reduce the sauce if you wish by turning the oven up to 220C / 200 Fan / Gas 7, leaving off the lid and bubbling until the sauce is the right consistency for you.

When the rabbit and sauce are done to your liking, check the seasoning and add more salt and pepper if needed.

Stir in the reserved herbs, put the lid on and rest for 10 minutes before serving.