Braised rabbit in mustard sauce

Ingredients for 4 servings:

• 1 rabbit, ready to cook, approx. 1.3 kg
• Salt
• black pepper, freshly ground
• 3 tbsp mustard (Dijon)
• 100 g bacon, streaky, finely diced
• 30 g butter
• 2 tbsp oil (peanut oil)
• 1 tbsp flour
• 2 onions
• 250 ml white wine, dry
• 1 tsp thyme, finely shredded
• 3 tbsp crème fraîche
• n. B. Herbs for decoration

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the rabbit into pieces, season with salt and pepper, and brush with 2 tablespoons of mustard. Heat the butter and oil in a cast-iron pan and fry the finely diced bacon. Then remove and set aside. Add the meat to the fat, dust with flour, and lightly brown all over. Peel and finely chop the onions, add to the meat, and sauté until translucent. Pour in the wine, cover, and braise the meat for about 35 minutes, then add the bacon cubes and thyme. After another 10 minutes of cooking, remove the rabbit. Arrange on a serving platter and keep warm. Stir the crème fraîche into the sauce and remove the pan from the heat. Stir in the remaining mustard. Pour the sauce over the rabbit, garnish with herbs of your choice, and serve immediately.