1 In a large pot, place your rabbit legs and cover with cold water, bring to a boil, then drain and rinse the pieces in clean water.
2 Return the rabbit legs to the pot, add onion, carrot, thyme, bay leaf, garlic, cover with liquid just above the meat, bring to a boil, season lightly with salt and pepper to taste, cover and simmer gently for 2 hours.
3 Once the meat comes away easily from the bones, drain through a large colander, strain the cooking liquid while crushing the vegetables, then put it back on the heat to reduce slowly.
4 As soon as you can, remove all the meat from the bones and set aside, chop it roughly, then add it to the nearly reduced cooking liquid. Taste it, add the goose fat, stir with a spatula, then blend in the violet mustard (about 3 tablespoons) and your tablespoon of thick cream, and bring just to a boil again.
5 Serve in small ramekins with toasted white bread or slices of country bread grilled for example.
*This mustard, which originates from the town of Brive, is made with grape must. It is sold in all good grocers. Of course, if you can't find it, don't hesitate to make this recipe anyway: you just need to use a good old-fashioned mustard.
In Corrèze, some cooks add a spoonful of cognac when mixing the meat with the reduced cooking liquid. Others add a splash of white wine vinegar to set the mustard. You, just taste your sauce before finishing : it should be well-seasoned but balanced, never acidic. The thick cream softens it if needed.
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