Lapin à la moutarde, rabbit in creamy mustard sauce

Steps

1. 1

   Season the rabbit pieces. Brown them in a casserole with the butter and oil until nicely colored on all sides. Set aside.

2. 2

   In the same pan, soften the sliced shallots and garlic for 3 minutes. Add half of the mustard and stir briefly.

3. 3

   Deglaze with the white wine and reduce by half, then add the stock and thyme. Return the rabbit to the pan.

4. 4

   Cover and simmer gently for 40 minutes, until the meat is tender but still holds its shape.

5. 5

   Remove the rabbit briefly. Stir the remaining mustard and the crème fraîche into the sauce and let it thicken for 3 to 4 minutes.

6. 6

   Return the rabbit to the sauce, spoon it over generously, finish with parsley, and serve with fresh noodles or mashed potatoes.