Rabbit in Mustard Sauce with Capers and Spring Onions

Rinse the rabbit, dry it, remove the skin and tendons and cut it into eight pieces. Coat the rabbit pieces with just under half of the mustard and refrigerate for three hours with the lid closed.

Finely dice the bacon, peel and halve the shallots and garlic. Heat the butter in a saucepan and fry the bacon in it. Add shallots and garlic and sauté until translucent. Sprinkle flour on top and sauté briefly. Add the stock and whipping cream, stir well and simmer at low temperature for ten minutes. Season with sugar, pepper, salt, nutmeg and the remaining mustard.

Preheat the oven to 175 °C. Season the rabbit meat with pepper and season with salt. Heat the lard in a large roasting pan, brown the rabbit pieces in it in turn on all sides, then remove and set aside.

Briefly cook off the roasting substances in the roasting pan with the white wine. Pour in the mustard sauce and the rabbit meat. Cover and place on the lowest rack in the stove and steam for about an hour and forty-five minutes.

Meanwhile, clean and rinse the scallions and cut them diagonally into short pieces. Add the spring onions and capers along with the liquid to the rabbit form at the end of the braising time, simmer gently for another seven to ten minutes.

Serve with parsley potatoes.

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