Rabbit in mustard and white wine sauce

Preparation

1. Season the rabbit pieces with salt and pepper, brush thinly with the first measure of mustard and dust lightly with flour.
2. Heat the oil and butter in a large casserole, render the bacon in it and brown the rabbit pieces in batches until golden all over, without letting the mustard burn. Remove.
3. Sweat the shallots, garlic and carrot in the cooking fat, deglaze with the white wine and reduce briefly. Add the stock, bay leaves and thyme and bring to the boil.
4. Return the rabbit pieces to the pot and braise, covered, over low heat for 60 to 90 minutes, until the meat is tender but not yet falling off the bone.
5. Take out the meat and keep it warm, remove the bay leaves and thyme sprigs and skim excess fat from the sauce. Stir the crème fraîche with the second measure of mustard, stir it into the sauce, add the tarragon and heat only briefly without letting it boil hard. Season with salt and pepper.
6. Pour the sauce over the rabbit, sprinkle with parsley and serve with boiled potatoes or baguette.

Drink with it

• White wine · excellent match

  White Burgundy-style: Chardonnay or Weißburgunder (Pinot Blanc) with body and light oak

  Richness and fresh acidity carry the mustard and crème fraîche sauce, and the white wine in the pot is echoed in the glass.

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• Red wine · excellent match

  Red Burgundy (Pinot Noir), lightly chilled

  Fine tannin and red fruit suit the pale rabbit meat, and the acidity stands up to cream and bacon.

• Rosé · good match

  Full-bodied, dry Provence rosé

  Red fruit and some weight go with mustard and herbs without overwhelming the pale meat.

• Wheat beer · good match

  Hefeweizen

  Carbonation and mild fruitiness loosen the creamy sauce.

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