Recipe: Rabbit Dijon Style

1 Cut the rabbit and, in a cast iron pot, brown the rabbit pieces in oil with the bacon also cut into pieces and the pearl onions.

2 Put the strong mustard and flour in a bowl, knead to obtain a smooth and thick cream, add a glass of white wine, mix

3 Remove each piece of rabbit from your pot and coat it completely with the mustard cream then return the pieces to the pot and pour the rest of the cream into the pot. Add the rest of the bottle of wine, the sliced mushrooms, the parsley, the thyme, the cloves of garlic, the tarragon, the chervil and the basil.

4 Cover and let simmer gently for 1 hour 30 minutes.

5 At the end of cooking add your garlic puree, let sit for a few more minutes and present on the table in the serving pot.
accompany for example with pilaf rice or a good mashed potato