Rabbit with Mustard Sauce

This is a French country classic and is a good alternative to cooking rabbit the traditional way.
The key to this recipe is the mustard, a good grainy mustard should be used.rabbitinmustard

Yield: Serves 4

1 Rabbit Cut in Pieces
2 Onions – Peeled & Finely Chopped
3 Tbsp Chopped Garlic
3 Bay Leaves
1 Tsp Fresh Thyme Leaves
Salt &d Pepper
Cooking Oil
6 Tbsp Whole Grain Mustard
2 Glasses of White Wine
2 Shots of Brandy
200 ml Fresh Cream

Ask the butcher to cut the rabbit in pieces for you.

Cook the rabbit in a little oil, with the garlic and herbs for about 3 minutes on each side. Add the onion and cook for 5 minutes. Add the mustard and wine, and then season with salt and pepper. Cover and leave to simmer for 45 minutes on low heat. Add the brandy, bring up the heat and cook for 5 minutes, then add the cream, lower the heat again, add the cream, stir well, then cover and cook for 10 minutes.