Rabbit in Mustard Sauce

Finely chop the shallots and garlic.

Heat the oil and butter in a frying pan. Brown the rabbit parts well. Season with salt and pepper. Lift out of the roasting pan, brush with mustard and place in a roasting pan.

Add a little butter to the pan. Add shallots and garlic and sauté until translucent. Extinguish with white wine. Remove the drippings from the bottom of the pan. Boil the wine. Pour over the rabbit parts. Add a little tarragon and add enough chicken broth so that half of the meat is in the liquid.

Cook at 200 degrees in a heated oven for one hour until tender. Turn the pieces of meat again and again to the other side.

Remove the meat from the roaster. Pour the juice through a sieve and cook. Add the cream and continue cooking until the sauce has a creamy consistency. Season to taste and serve with the rabbit.

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