Rabbit with Mustard Sauce

Preheat the oven to 200 °C. Dry the washed rabbit and rub the inside with salt and pepper. Spread a thick layer of 4 tablespoons of mustard on the outside and sprinkle with a few tarragon leaves.

Cover the rabbit with the bacon slices and attach them with a cotton thread.

Place the rabbit in a buttered casserole dish and put it in the oven on the bottom shelf with the lid closed. Cook for one hour. Remove the bacon slices for the last 5 min and let the rabbit brown in the open cooking pot. Remove the rabbit from the cooking pot and keep warm.

Stir the crème fraîche with the remaining mustard and the cayenne pepper. Add the wine to the gravy and bring to a boil.

Add the mustard cream and cook until thick.

Remove the forelegs and legs of the rabbit and carve the back. Arrange on a heated platter. Offer the sauce separately.

Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!

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