Rabbit stewed in cider

This dish is a very traditional, meltingly tender stew; when peas are not available it can be made with a large handful of coarsely chopped herbs, parsley, chives and either tarragon or marjoram, thrown in at the end instead of the peas. Originally there would have been a few rashers of bacon, chopped up coarsely, fried with the rabbit pieces; by all means add bacon but I have left it out as it turns the whole stew a rather odd pinkish colour.