Konijn met Mosterd (Rabbit in Mustard Sauce)

• 4 pieces Rabbit legs, bone-in
• 1 ½ tsp Fine sea salt
• ¾ tsp Black pepper
• 40 g Unsalted butter
• 4 medium Shallot
• 6 sprigs Fresh thyme
• 250 ml Dry White Wine
• 3 tbsp Dijon mustard
• 200 ml Double cream

1. Pat the rabbit legs dry, then season all over with the fine sea salt and black pepper. Peel and thinly slice the shallots.
2. Melt the unsalted butter in a Dutch oven over medium-high heat. Brown the rabbit legs well on both sides, 3 to 4 minutes per side, then transfer to a plate.
3. Reduce the heat to medium and add the shallots to the pot. Cook for 5 to 7 minutes, stirring, until softened and lightly golden.
4. Pour in the dry white wine and scrape up any browned bits from the base of the pot. Add the thyme sprigs, then return the rabbit legs (and any juices) to the pot.
5. Bring to a gentle simmer, cover, and braise on low heat for 45 to 55 minutes, turning the rabbit once, until the meat is tender and starting to pull from the bone. Keep the liquid at a quiet simmer rather than a boil.
6. Transfer the rabbit legs to a warm plate and discard the thyme sprigs. Off the heat, whisk the Dijon mustard into the braising liquid until smooth.
7. Stir in the double cream and return the pot to low heat. Warm gently for 3 to 5 minutes until the sauce lightly coats the back of a spoon, then return the rabbit to the pot to glaze in the sauce.

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