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Meat
Rabbit
Preparation time: 100 minutes
Serves 4
For the rabbit
1.3 kg rabbit, ready to cook
1 tsp. salt
Pepper
2 tbsp. Dijon mustard
30 g butter
100 g bacon, diced
2 onions, diced
½ tsp. thyme, ground
125 ml white wine
125 ml water
For the sauce
1 tbsp. Dijon mustard
100 g crème fraîche
1 tbsp. cornflour
1 tbsp. water
Salt
Pepper
Accessories
Gourmet oven dish with lid
Rack
108
Preparation
Cut the rabbit into 6 pieces. Season
with salt and pepper, and brush with
mustard.
Heat the butter in the Gourmet oven
dish. Sear the bacon and rabbit pieces
all over. Add the onions and thyme and
continue frying. Deglaze with the white
wine and water.
Place the Gourmet oven dish on the
rack, place in the oven and cook the
rabbit.
Remove the rabbit pieces from the
oven dish. Add the mustard and crème
fraîche and bring to the boil on the
cooktop.
Stir the cornflour into the water and
then add it to the sauce to aid
thickening. Briefly bring back to the
boil. Season with salt and pepper to
taste.
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