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Before starting this Rabbit with Mustard Sauce recipe, make sure you have organised all the necessary ingredients.
Season the rabbit pieces on all sides.
Using a brush, spread a generous coat of strong mustard over the meat.
Place the rabbit in a cast-iron casserole. Arrange the pieces next to one another.
Sprinkle with rosemary leaves.
Cover with a lid and cook over medium heat for about 15 minutes.
After 15 minutes, turn the rabbit pieces over and cook the other side for a further 15 minutes.
When the rabbit is cooked, remove the meat and keep warm.
Caramelize the cooking juices and skim the excess fat.
Add the whipping cream...
... and bring to a boil to dissolve the juices into the cream.
In a small saucepan, bring the Cognac to a boil. Ignite with a flame to flambé the alcohol.
When finished, pour the flambéed Cognac into the cream sauce.
Add one or two generous tablespoons of strong mustard and combine with a hand mixer.
To give the sauce a creamier consistency, add the butter...
... and mix, creating small waves at the bottom of the pan. Season to taste. The sauce is ready.
This delicious rabbit recipe is delicious served with turned and sautéed potatoes.