Lapin à la Moutarde (Rabbit in Dijon Mustard Sauce)

• 1 medium Whole rabbit, jointed
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 tbsp Sunflower oil
• 30 g Unsalted butter
• 4 medium Shallot
• 3 cloves Garlic
• 6 sprigs Fresh thyme
• 2 pieces Bay leaves
• 300 ml Dry White Wine
• 120 g Dijon mustard
• 200 ml Double cream

1. Pat the rabbit dry and season all over with the salt and pepper. Peel and thinly slice the shallots, then peel and lightly crush the garlic.
2. Heat the sunflower oil and butter in a Dutch oven over medium-high heat. Brown the rabbit in batches for 6 to 8 minutes per batch, turning, until well coloured, then transfer to a plate.
3. Lower the heat to medium and add the shallots to the pot. Cook for 5 to 7 minutes until softened and lightly golden, then stir in the garlic for 30 seconds until fragrant.
4. Pour in the white wine and scrape up any browned bits from the base. Add the thyme and bay leaves, then return the rabbit and any resting juices to the pot.
5. Bring to a gentle simmer, then cover and cook on low for 55 to 60 minutes, turning the pieces once or twice, until the rabbit is tender. Keep it at a quiet simmer so the meat stays succulent.
6. Stir in the Dijon mustard and simmer uncovered for 5 minutes to thicken slightly. Reduce the heat to low, stir in the double cream, and warm gently for 2 to 3 minutes without boiling; taste and adjust seasoning with a little more salt and pepper if needed.

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