Rabbit with Mustard Sauce

01Method

1. 1

   Preheat the oven to 200°C.

2. 2

   Allow the butter to soften completely, then combine it with the mustard and cream. Season with salt and pepper, then fold in the fresh thyme leaves.

3. 3

   Arrange the pancetta and rabbit pieces in a baking dish, coat with the mustard mixture, and pour the wine around them. Cover and roast for approximately 50 minutes.

4. 4

   Remove the dish from the oven and set the meat aside. If desired, thicken the sauce with a small amount of flour and simmer briefly, though this step is optional.

5. 5

   Serve alongside mashed potatoes, pasta, or crusty bread.