Preparation time: 20 min. Total time : 1h
Ingredients (for 4 people) :
- 1 rabbit (1.5 kg)
- 2 or 3 shallots
- 40 g butter
- 3 heaped tablespoons Dijon mustard
- 1 large tablespoon wholegrain mustard
- 2 tablespoons crème fraîche
- salt and pepper
Preparation:
Cut the rabbit into pieces, avoiding breaking the bones. Peel and chop shallots. Melt the butter in a heavy-bottomed casserole dish.
Place the rabbit pieces in the casserole and brown, turning several times over medium heat to avoid burning. Season with salt and pepper.
Add the shallots. Mix the two mustards with a few spoonfuls of water (or white wine). Pour this mixture over the rabbit, cover and cook gently for 35 to 40 minutes, turning the rabbit pieces from time to time.
At the end of the cooking time, add the crème fraîche and spoon over to bind. Taste and adjust seasoning. Serve in a very hot dish, with the rabbit pieces at the bottom, topped with the creamy sauce.
Garnish with sautéed potatoes or pumpkin gratin.
Tips:
By using two different mustards, one fairly strong, typical of Dijon, the other “à l'ancienne”, with mustard seeds, you obtain a well-balanced flavor, rounded out by the addition of crème fraîche to the sauce.
Suggested beverage: SAVIGNY-LES-BEAUNE