Rabbit in Mustard Sauce
1 large rabbit (3 - 4 pounds), cut into serving pieces
Sea salt and freshly ground black pepper
1/2 cup dijon mustard
2 tablespoons unsalted butter
1 small onion, finely chopped
2 garlic cloves, finely chopped
3/4 cup dry white wine
1 bouquet garni
1/3 cup crème fraîche
2 tablespoons finely chopped fresh parsley
Preheat the oven to 300 degrees F.
In a large bowl, season the rabbit with salt and pepper, mix in the mustard until each piece is coated by a thin film of mustard.
In a large dutch oven, melt the butter and cook until lightly foaming. Sear the rabbit pieces until rabbit is nicely browned, about 15 minutes. Transfer to a platter.
Add the onions and garlic to the dutch oven and cook, stirring occasionally, until softened, 8 - 10 minutes.
Add the wine to the dutch oven and scrape up any browned bits. Return the rabbit pieces along with the bouquet garni. Cover and cook in the pre-heated oven until the rabbit is tender, about 1 hour.
Remove from the oven and stir is crème fraîche and parsley.