Lapin à la moutarde, mustard-tarragon cream
Rabbit gently braised in a cream of Dijon mustard and tarragon: the tender pale meat takes up the fine mustard heat, while the tarragon adds its anise-like note. French country cooking at its best.
Pat the rabbit pieces dry, season with salt and pepper and coat them all over with 3 tbsp Dijon mustard. Let sit briefly.
Heat butter and oil in a braising pot and sear the pieces over medium heat for 8 minutes until golden brown all over. Remove.
In the same pot, sweat the shallots until translucent, deglaze with white wine and reduce by half. Pour in the stock.
Return the rabbit pieces, cover and braise gently over low heat for 45 minutes, until the meat is tender.
Stir in the crème fraîche, both mustards and the tarragon and let infuse briefly — do not boil again. Season to taste and serve.
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