Rabbit in Creamy Mustard Sauce

Ingredients

• 2 onions
• 1 rabbit (ready-to-cook, about 1.2 kg, cut into 6 pieces)
• 3 tbsp Rapeseed oil
• Salt
• 1 tbsp Tomato Paste
• 200 ml dry white wine
• 350 ml vegetable broth
• 3 tbsp Dijon mustard
• 2 sprigs thyme
• 2 sprigs Rosemary
• 1 bay leaf
• 2 egg yolks
• 100 g crème double
• 100 ml whipping cream
• a handful tarragon
• 1 tsp lemon juice

Instructions

1. 1.

   Preheat the oven to 175°C (347°F) with top and bottom heat. Peel, quarter, and slice the onions into thin strips. Wash and pat dry the rabbit meat. Heat oil in a large heavy pot and brown the meat all over over medium heat, seasoning lightly. Remove the meat and sauté the onions in the fat until light brown. Add tomato paste and cook briefly. Pour in about 125 ml wine and let reduce. Then add the remaining wine and broth. Brush the rabbit pieces with 2 tbsp mustard and place them in the pot. Rinse thyme and rosemary, shake dry, and add to the pot with the bay leaf. Bake uncovered for about 20 minutes, then cover and simmer for another ~40 minutes.

2. 2.

   Beat the egg yolks with crème double and cream. Rinse tarragon, shake dry, and pluck the leaves.

3. 3.

   Remove the rabbit from the sauce and keep warm. Stir in the tarragon, remaining mustard, and the egg‑cream mixture into the sauce. Warm briefly on the stove, stirring constantly, and thicken slightly without boiling. Season with salt and lemon juice. Serve with, for example, wide noodles.