For 4 people
For 4 people
Start by peeling and chopping the shallots.
Cut the rabbit into eight pieces.
In a casserole dish, heat a little oil and brown the rabbit pieces for about 10 minutes, turning them regularly.
Remove them from the casserole dish and set them aside.
Sweat the shallots over low heat in the same casserole dish. Deglaze with white wine, scraping the bottom of the casserole dish well with a wooden spatula. Reduce for 3 minutes over high heat.
Return the rabbit pieces to the casserole dish, pour in two glasses of water, add the stock and thyme. Simmer for about 25 minutes, taking care not to overcook the meat.
Add the crème fraîche and mustard, stir for 5 minutes over low heat to coat the rabbit pieces well.
Season with salt and pepper.
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