Qualité Hérault

Ingredients (for 6)

• 1 farmhouse rabbit weighing about 1.8kg
• 1 large bunch of tarragon
• 3 tablespoons hot mustard
• 1 glass of fruity rosé wine
• 1/2 litre of good quality single cream
• 1 knob of butter
• Salt and pepper

Preparation

Cut the rabbit into small pieces and seize them in butter in a sauté pan over a high heat,
Season with salt and pepper,
Put two fine sprigs of tarragon to one side and strip the leaves from the rest (6-8 sprigs),
Sprinkle over the rabbit and deglaze with the rosé and a little water,
Cover and cook over a low heat for half an hour.

15 minutes before serving, mix the mustard and cream in a bowl and pour over the rabbit,
Stirring well to make a smooth sauce,
Leave to simmer for a few minutes.

Serve piping hot on a bed of fresh pasta or with a garnish of sautéed mushrooms.

Bon appétit!