Rabbit in Mustard Sauce

Steps

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1. 1
   Prepare the rabbit: remove and reserve the kidneys and liver; discard the heart, lungs, and esophagus.
   ▶ ≈0:10
2. 2
   Cut the rabbit into 5 serving pieces: remove the hind legs (can be separated into leg and thigh), remove the tailbone, saddle the rabbit (can be split into 2-3 portions), remove front legs (wings), discard head and neck, and split the rib cage in half.
   ▶ ≈0:29
3. 3
   Cut bacon and onion, and prepare fresh thyme, garlic, and mushrooms.
   ▶ ≈2:01
4. 4
   Heat oil and salt in a Dutch oven (salt helps create a non-stick effect). Sear the rabbit pieces for a couple of minutes per side to seal the meat, then remove from the pot.
   ▶ ≈2:47
5. 5
   In the same pot, add bacon, onions, garlic, and mushrooms; add more fat if needed and cook on high heat for 5 minutes.
   ▶ ≈3:05
6. 6
   Add flour using the French roux technique to thicken the sauce.
   ▶ ≈3:17
7. 7
   Add white wine, water or stock, and Dijon mustard; add back the herbs and seared rabbit, stir well, and bring to a boil.
   ▶ ≈3:23
8. 8
   Cover and place in a preheated oven at 180°C (350°F) for 45 minutes.
   ▶ ≈3:37
9. 9
   Remove from the oven after 45 minutes and let rest for 30 minutes before serving.
   ▶ ≈3:45