1 In a casserole, melt a generous knob of butter and a little oil (or duck fat), then place your 8 pieces of rabbit, salt and pepper generously and sear them on all sides.
2 Then add your lemon balm, your carrots, your shallots, your lardons, sweat covered without browning for 5 minutes, then add your lentils, pour in 1.1 qt (1 liter) of water (or poultry stock if you have it) and while waiting for it to boil, preheat your oven to 375°F (190°C) (gas mark 6+).
3 Cook for 45 minutes covered in the middle of the oven.
4 Remove your casserole and wait 10 minutes before uncovering it, then carefully remove your loins, place them in the center of a nice dish, then in your lentils and carrots add your creamed mustard, bring just to a boil and arrange harmoniously around your dish.
When you open this casserole, selfishly inhale that first aroma filled with smoky scents (from the lardons) and lemony notes (from the lemon balm).
As you may have noticed, there is no salt in this recipe; I only salted the pieces of rabbit (because the lardons provide enough of that).
Thank you to the farmers of Blonde Lentil from St Flour for continuing to grow this lovely product in this fertile volcanic soil.
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