Recipe: Rabbit with Mustard and Mushrooms

1 Cut the rabbit into pieces.

2 Salt, pepper and brush the rabbit pieces with strong mustard (don't be shy with the quantity, the mustard loses its strength during cooking) about fifteen minutes before cooking the rabbit.

3 Brown the rabbit in a little butter over medium heat, the saddles first. When the pieces are golden, remove them from the pot.

4 In a little oil, sweat the aromatic vegetables (onion, carrot, garlic and bouquet garni) over low heat, scraping up the cooking juices from the rabbit. Add 1/2.1 qt (2 liter) of water. Then the mushrooms cut into quarters.
Return the rabbit pieces (except the liver) to the pot. Salt and pepper.
Cover and let cook over low heat.

5 3 minutes before the end of cooking, add the rabbit liver.
In a bowl, pour the crème fraîche and 4 tablespoons of mustard. Mix and add the dry white wine. Then strain the rabbit cooking broth through a fine sieve and add it to the mustard cream.
Heat gently in a water bath to maintain the temperature (175°F (80°C)) without cooking the sauce.

6 Plate the rabbit with rice, then coat with mustard sauce.
Bon appétit!!!