ingredients
serves 4
4 - 6 rabbit joints, about 1 1/2 - 2 pound in total
salt and pepper
2 tbsp All purpose flour, plus extra to dust
2 tbsp oil
1 tablespoon butter
2 garlic cloves, peeled and crushed
2 cups (10 ounce) shallots, peeled and halved if large
1/2 pound carrots, peeled and thickly sliced
1/4 pint white wine
1/2 pint chicken stock
3 - 4 tbsp wholegrain mustard
4 tbsp creme fraiche
chopped herbs, to garnish
method
1. Season the rabbit joints with salt and pepper and toss in flour to coat lightly, shaking off excess.
2. Heat the oil and butter in a large flameproof casserole and brown the rabbit joints on all sides over a high heat, in batches if necessary. Remove and
set aside.
3. Reduce the heat and add the garlic, shallots and carrots to the casserole; cook for 5 minutes. Stir in the flour and cook for 2 minutes.
4. Add the wine, stock and mustard, stir well and bring to the boil. Return the rabbit to the casserole, then put the lid on and cook in the oven at 170°C (150°C fan oven) for 1 - 1 1/2 hours until the rabbit is very tender.
5. Transfer the rabbit and vegetables to a warmed serving dish, using a slotted spoon; keep warm.
6. If necessary, put the casserole over a high heat for a few minutes to reduce the sauce a little. Stir in the creme fraiche and check the seasoning. Pour the creamy mustard sauce over the rabbit and garnish with herbs to serve.
