MUSTARD RABBIT
20 min 
45 min
Serves 4
Ingredients :
- 1 rabbit in pieces
- 1 cup crème fraîche
- 2 tablespoons wholegrain mustard TEMERAIRE
- ½ glass of banyuls
- 2 sprigs tarragon
- salt
- pepper
- 1 rabbit in pieces
- 1 cup crème fraîche
- 2 tablespoons wholegrain mustard TEMERAIRE
- ½ glass of banyuls
- 2 sprigs tarragon
- salt
- pepper
When baking the rabbit, place a small bowl of water in the oven, so that the meat browns
without going dry.
without going dry.
print
Cooking directions
1. Preheat the oven to 240°C/465°F.
2. Lay the rabbit pieces in a gratin plate, without they overlap.
3. Reserve one tablespoon of crème fraîche and mix the rest in a bowl with mustard. Add
salt. Top the rabbit pieces with the mixture.
4. Bake for about 40 min until the flesh is golden brown. Reserve the rabbit pieces in a
serving dish and keep warm.
5. Pour the banyuls in the plate, where the rabbit was cooked. Mix it and transfer the banyuls
in a new plate. Bubble for 2 minutes. Add the crème fraîche, pepper and chopped tarragon
and stir the sauce for 3 minutes.
6. Top the rabbit pieces with the sauce. Serve with two types of mashed vegetables.
