Jacob Kenedy’s rabbit in mustard

Method

1. Heat a sauté pan with a lid on a medium heat and add the butter or oil. Season the rabbit pieces well with salt and pepper, add them to the pan (including the kidneys and liver, if using) and brown very well on all sides for 10-15 minutes.
2. Remove the rabbit and set aside. Turn the heat to low and add the chopped shallots/onions and thyme, then fry gently for about 15 minutes until very tender but not coloured. Return the rabbit to the pan and add the wine, stock/water, wholegrain mustard and half the dijon mustard. Turn up the heat and bring the pan to a simmer, then turn the heat to low, cover with the lid set ajar and cook until tender but not falling apart (45 minutes should do nicely).
3. Take the lid off and check the sauce – it should have reduced by about two thirds to a thick, coating consistency. Increase the heat to high (and, if necessary, reduce until the sauce thickens), then add the crème fraiche/cream and the rest of the dijon mustard. Stir to combine, taste and adjust the seasoning, then bring it back to a simmer. Just before serving, stir in the tarragon.