Lapin à la moutarde

Method

1. 1 Cut the rabbit into pieces, spread plenty of Dijon mustard all over, and marinate for 20 minutes.
2. 2 Fry the bacon strips to render the fat, add butter, then pan-fry the rabbit meat for 8 minutes until seared.
3. 3 Add thinly sliced dried onions and sauté until fragrant, then sprinkle with flour and stir well for 1 minute.
4. 4 Pour in white wine and a little water, add thyme, cover and simmer over low heat for 40 minutes until the meat is tender.
5. 5 Remove the meat, add the fresh cream and the remaining mustard, simmer gently for 5 minutes until thickened, season to taste, then pour over the meat.

With an appliance

• Pressure cooker 55 min

  Replace step 4: braise the rabbit with wine under high pressure for 15 minutes, then release the pressure naturally for 10 minutes; the cream and mustard in step 5 should still be cooked with the lid open for 5 minutes after removing the meat.