INGREDIENTS
Serves 4 | 30 min cooking time | 1h preparation time
- 1 rabbit, cut into pieces
- 4 tablespoons of Bister old-style mustard
- 25 cl of fresh cream
- 2 shallots, chopped
- 3 cloves of garlic, minced
- 150 g of lardons (small strips of bacon)
- 200 g of button mushrooms
- 12 small pearl onions
- Fresh thyme
- Fresh rosemary
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 150 ml of white wine
PREPARATION
- Preheat the oven to 180°C (350°F).
- Season the rabbit pieces with salt and pepper, then brush them with Bister old-style mustard.
- In a Dutch oven or heavy-bottomed pot, heat the olive oil and brown the rabbit pieces until golden brown.
- Add the shallots, garlic, and lardons, and sauté for a few minutes.
- Add the mushrooms and onions. Cook until lightly browned.
- Pour in the white wine and add the thyme and rosemary, then let it reduce by half.
- Add the fresh cream and mix well.
- Cover and place in the oven for about 1 hour, basting occasionally with the sauce.