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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


  1. Preheat the oven to 180°C (350°F).
  2. Season the rabbit pieces with salt and pepper, then brush them with Bister old-style mustard.
  3. In a Dutch oven or heavy-bottomed pot, heat the olive oil and brown the rabbit pieces until golden brown.
  4. Add the shallots, garlic, and lardons, and sauté for a few minutes.
  5. Add the mushrooms and onions. Cook until lightly browned.
  6. Pour in the white wine and add the thyme and rosemary, then let it reduce by half.
  7. Add the fresh cream and mix well.
  8. Cover and place in the oven for about 1 hour, basting occasionally with the sauce.

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