Rabbit in mustard sauce (Lapin à la moutarde)

1. Season the rabbit pieces with salt and pepper and brush them thinly with half the Dijon mustard.

2. Brown them all over in hot butter, then lift them out and soften the finely chopped onion in the pan.

3. Deglaze with the white wine, scrape up the caramelised bits and reduce by half with the thyme.

4. Return the rabbit, cover and braise for about 45 minutes until the meat is tender.

5. Lift out the meat, stir the remaining mustard and the cream into the juices and boil to a thick sauce.

6. Return the rabbit, warm through and serve with the mustard sauce.

Tip: A simple yet elegant dish of the French countryside. The gentle heat of Dijon mustard gives its character – do not boil it too long or it loses its bite. Steamed potatoes make it complete.