Rabbit in Mustard Sauce

Pasta dishes are always a good idea!

Rinse the cut rabbit and dry with kitchen paper. Peel the onions and chop them finely.

Heat the oil in a roasting pan. Season the rabbit parts with salt and season with pepper, sear all around in the hot oil. Reduce the temperature, add the onions and stir-fry until translucent.

Extinguish with wine, add the washed thyme sprigs.

Cover and simmer at low temperature for about 1 hour, until the meat is cooked – the meat should come off the bone very easily. Check in between to see if a little liquid (water and wine) needs to be added.

When the meat is quite tender, stir in the sour cream or crème fraiche and cook uncovered over medium heat for a little bit. Stir the mustard into the sauce, and season it strongly with salt and freshly ground pepper.

Serve with wide ribbon noodles cooked al dente.

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