Summary

Ingredients

• 1 rabbit (ready to cook, approx. .4 kg)
• 1 stalk thyme
• 1 tablespoon mustard, coarsely grained Meaux
• 4 tablespoon mustard, Dijon
• 6 tablespoon oil, (peanut oil)
• salt
• pepper
• 200 ml chicken broth
• 200 g crème fraîche

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Instructions

1. Cut the washed, dry spotted rabbit into portions and place in a bowl.
2. Pluck the leaves from the washed, dry thyme and chop finely. Mix the thyme with the mustard and 3 tablespoons of peanut oil, season with salt and pepper.
3. Brush the rabbit generously with it, cover with foil and marinate in the refrigerator for 2 hours.
4. Preheat the oven to 200 ° C.
5. Heat 3 tablespoons of peanut oil in the roasting pan and fry the rabbit on all sides.
6. Now put the roasting pan in the hot oven and stew for 20 minutes, deglaze with the chicken stock and cook for another 30 minutes.
7. Cover the rabbit and keep it warm on a platter until ready to serve.
8. Dissolve the roast set with a little water, bring to the boil, stir in the crème frâche. Bring everything to the boil and season with salt and pepper. If you like, you can thicken the sauce with a little flour.)