Recipe: My warm rabbit and purple mustard rillettes

1 In a large saucepan, put your rabbit legs then cover them with cold water and bring to a boil then drain by passing the pieces under clear water.

2 Reinstall your rabbit legs add onion carrot thyme bay leaf garlic moisten a little above the height bring to a boil salt (lightly) and pepper from the mill, put a lid and cook covered at a gentle simmer for 2 hours.

3 Then making sure that the meat detaches easily, drain in a large colander, strain the juice by pressing the garnish well then put it back to reduce slowly.

4 As soon as you can do it remove all the meat around the bones and keep it aside, chop it roughly then add it to the juice which should be almost reduced taste it, add the spoon of goose fat, stir with a spatula then mix the purple mustard (about 3 spoonfuls) and your spoon of thick cream and just bring to a boil again.

5 Serve in small bowls with toasted sandwich bread or slices of country bread grilled for example.
*This mustard whose origin is the city of Brive has the particularity of being prepared with grape must it is sold in all good grocery stores, of course if you cannot find any do not hesitate however to prepare this recipe you will just need to use a good old-fashioned mustard;