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Ingredients
- 1 large rabbit, oven-ready
- 4 tablespoons Dijon mustard
- 1 bouquet garni
- salt
- pepper
- 4 rashers streaky bacon
- 2 onions
- 3 oz unsalted butter
- 5 fl oz white Burgundy wine
- 7 fl oz crème fraîche
Details
Servings 6
Preparation
Step 1
The day before, generously spread the rabbit inside as well as outside with two-thirds of the mustard. Push the bouquet garni inside the rib cavity. Season with pepper, wrap in foil and keep refrigerated.
Preheat the oven to 220°C/425°F/gas mark 7.
Discard the foil and bouquet garni and wrap the rabbit with the bacon. Place in a flameproof earthenware dish, quarter the onions and place around the meat. Dot with the butter and roast in the hot oven for 40-45 minutes, basting regularly.
When the rabbit is cooked, carve it and transfer the pieces to a heated serving platter. Pour the white wine into the cooking dish, scrape up all the cooking juices with a spoon and add a little lukewarm water if the sauce is too short. Now add the crème fraîche and the remaining mustard. Over medium heat, bring just to boiling point, then spoon over the rabbit.
Serve with a dish of small sautéed potatoes and a salad of frisée dressed in a shallot and wine vinegar vinaigrette.
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