You can use a whole rabbit cut into portions, but in Taste Le Tour François uses 6 rabbit hind legs.
1 brown onion
About 2 cups mushrooms
6 rabbit hind legs
A little sea salt and freshly ground black pepper
A little flour for dusting
2 tbsp oil
About 20 g butter
A few sprigs of thyme, chopped
About 150 g bacon, cut into small pieces
1 bay leaf
2 cloves garlic, crushed
1 glass dry white wine
2 tbsp Dijon mustard
1 egg yolk
2 tbsp cream
About 2 tbsp chopped parsley
Chop onion and halve or quarter mushrooms.
Season rabbit with a little salt and pepper and dust with a little plain flour.
Heat oil and butter on medium heat in an ovenproof casserole and brown rabbit on both sides for a few minutes. Add chopped thyme, bacon, bay leaf, garlic and onion and stir well for 3-5 minutes.
Preheat oven to 150°C.
Add wine to dish and stir well. Then add mushrooms, stir well, cover with a lid and cook in preheated oven for at least 1 hour 15 minutes. (Farm rabbit takes less time than wild rabbit).
Remove from oven and place casserole on top of the stove.
In a bowl, mix mustard with egg yolk and cream. Stir this little by little into the rabbit sauce. The sauce must not boil. Keep it warm for 5 minutes for the mustard flavour to infuse the rabbit.
Serve rabbit pieces with vegetables of your choice.
Spoon a little sauce over the meat and sprinkle with parsley.