← Nouns Cooking · French

Ingredients

• 1.4 kg rabbit, jointed into 6–8 pieces
• 4 tbsp Dijon mustard
• salt and black pepper
• 30 g Butter
• 1 tbsp Vegetable oil
• 100 g smoked lardons (optional)
• 2 Shallot, finely chopped
• 200 ml dry white wine
• 200 ml chicken stock
• 3 sprigs Thyme
• 1 Bay leaves
• 150 ml Crème fraîche
• 1 tbsp wholegrain mustard
• 1 tbsp Parsley, chopped

Method

1. Season the rabbit and brush it all over with 3 tbsp of the Dijon mustard.
2. Heat the butter and oil in a casserole over medium heat and brown the rabbit in batches for 4–5 min per side until golden; the mustard will catch a little, which adds flavour. Set aside.
3. Fry the lardons (if using) and shallots for 4 min, then pour in the wine and scrape the bottom of the pot. Add the stock, thyme and bay.
4. Return the rabbit, cover and simmer very gently for 50 min, turning once, until the meat pulls easily from the bone.
5. Lift out the rabbit. Whisk the crème fraîche, wholegrain mustard and the last of the Dijon into the sauce and simmer for 3–4 min until it coats a spoon. Season, return the rabbit and scatter with parsley.

Tips

• Ask the butcher to joint the rabbit for you. Chicken thighs work just as well, cooked for about 35 min.
• Serve with fresh tagliatelle or steamed potatoes.

Sources

Written in our own words after cross-checking these recipes:

The Daring Gourmet BBC Food