| ≥1 piece |
1. Preheat the oven to 240°C/465°F.
2. Lay the rabbit pieces in a gratin plate, without they overlap.
3. Reserve one tablespoon of crème fra?che and mix the rest in a bowl with mustard. Add
salt. Top the rabbit pieces with the mixture.
4. Bake for about 40 min until the flesh is golden brown. Reserve the rabbit pieces in a
serving dish and keep warm.
5. Pour the banyuls in the plate, where the rabbit was cooked. Mix it and transfer the banyuls
in a new plate. Bubble for 2 minutes. Add the crème fra?che, pepper and chopped tarragon
and stir the sauce for 3 minutes.
6. Top the rabbit pieces with the sauce. Serve with two types of mashed vegetables.