Rabbit with Meaux® mustard

Ingredients: 1 rabbit (1.3 kg) cut into 8 pieces, 50 g of flour, 2 carrots, 1 onion, 4 tablespoons of oil, 20 cl of dry white wine, 1 bouquet garni (bay leaf, thyme, parsley), salt, pepper, 200 g of field mushrooms, 20 g of butter, 20 cl of crème fraîche, 4 tablespoons of Meaux® mustard.   

Preparation:

Coat the pieces of rabbit in the flour.

Peel and wash the carrots, then cut them into thin rounds.

Peel and thinly slice the onion.

Preheat the oven to 210° C (gas mark 7).

In an ovenproof dish, heat the oil over a medium heat.

Brown the pieces of rabbit 2 minutes on each side, then set them aside.

Add the carrots and the onion to the dish.

Brown for 1 min over a low heat, and then add the rabbit, with the white wine and the "bouquet garni". Add salt, pepper and mix together.

Bring to the boil, cover and place into the oven for 40 mins.

Remove the mushrooms stalks, wipe the tops of the mushrooms with damp kitchen paper, then fry them in hot butter for 10 to 15 mins over a medium heat. Add salt and pepper.

Arrange the pieces of rabbit on the serving plate using a flat spoon.

Pour the crème fraîche and the mustard into the oven dish.

Heat gently stirring constantly, then remove from the heat immediately and filter the cream sauce over the pan containing the mushrooms through a fine sieve.

Mix and adjust the seasoning if necessary.