Ingredients
Serves 61.5 kg white rabbit
150gr strong Dijon mustard
100ml white wine
200ml chicken stock
1 bunch thyme
150ml pouring cream
A little butter and vegetable oil
Salt and pepper
Method
Joint the rabbit in 6 pieces. Spread the pieces with the mixture of the mustard, butter, oil, thyme, salt and pepper
Place the rabbit in ovenproof dish and put it in a pre-heated oven at 220ºC.
After 10 minutes, pour the wine and the chicken stock over the rabbit and continue cooking for about 35 minutes or until cooked.
Arrange the pieces of rabbit on a serving dish. Pour the cooking liquid in a sauce pan and reduce slightly. Add the cream until it is a sauce consistency. Season with salt and pepper and pour back over the rabbit.
Serve with fresh tagliatelle.
Alternative Method
Joint the rabbit in 6 pieces, spread the pieces with a mixture of the mustard, oil, thyme, salt and pepper.
In cast iron pot, heat up the oil and add the butter. When golden add the pieces of rabbit and fry both sides until golden brown.
Pour the white wine over and reduce by half then add the chicken stock, reduce the heat, put a lid on and simmer for about 45 minutes.
Remove the lid and add the cream. Turn the heat back up and reduce until you obtain a nice creamy sauce, check seasoning.
Serve with fresh tagliatelle.