Today we want to share the recipe of our Grandmother, Jacqueline Desmars. A rabbit in mustard that pairs perfectly with our red chinon wine:

For this recipe you will need:
– 1 rabbit
– grainy country mustard
– some cloves of garlic
– 1 glass of dry white wine
– 2 cup of heavy cream
– a few sprigs of tarragon

Step 1: rub with a garlic gouse a dish suited for the oven.
Step 2: Coat the rabbit pieces with mustard.
Step 3: Place the rabbit pieces in the dish and add garlic cloves between the pieces.
Step 4: In a pre-heated oven at 180°C / 356°F, put the dish in the oven for 25 to 30 minutes.
Step 5: Take out and turn the pieces, add white wine and bake again for 25 to 30 minutes.
(Tip: Adjust the times according to your oven and by looking at it)
Step 6: When the rabbit is cooked: You can deglaze if necessary with white wine and add the cream.
Step 7: Chop tarragon sprigs and sprinkle your dish just before serving.