I prepare this recipe for rabbit cold and rainy days.
Ingredients for 4 people
1 rabbit
6 to 9 shallots
4 tablespoons mild mustard
300ml cream
¾ jar redcurrant jelly
sprig of thyme
Method
• Brown the rabbit in a casserole in melted butter
• Remove it from the casserole and keep it warm
• Cook the chopped shallots in the remaining melted butter
• Stir in the mustard, cream and redcurrant jelly
• Mix until a smooth sauce is obtained
• Cut the rabbit into pieces and add to the sauce with the thyme and season to taste
This method can also be used for a pork roasting joint
Serve with
Côte du Rhône
