Ingredients :
1 rabbit cut into pieces
2 shallots
1 ladle of chicken
4 tbsp mustard
25 cl of cream
3 tbsp oil
30g butter
2 sprigs of rosemary
Salt and pepper
Preparation :
Pour oil in a pan and melt the butter, then enter the rabbit pieces on both sides. Add shallots, peeled and chopped, stirring until browned. Moisten with broth, salt and pepper, cover and simmer for half 30 minutes.
Add mustard and cream, and stir with a wooden spoon to mix . Adjust the seasoning and add the rosemary. Continue cooking around 15 minutes.
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