for 4 person

Rabbit

1 tbsp	coarse-grain mustard
1 tbsp	olive oil
1 tsp	fennel seeds, crushed
1 tbsp	rosemary, finely chopped
1 ½ tsp	salt
a little	pepper
1 ⅕ kg	rabbit ragout
2 tbsp	white flour
	oil for frying

To braise the rabbit

a little	olive oil
4	shallot, cut into wedges
2	garlic clove, crushed
400 g	leek, cut into rings
4 dl	white wine
2 dl	single cream for sauces
1 tbsp	coarse-grain mustard

Glazed carrots

2 tbsp	butter
2 tsp	sugar
1 bunch	spring carrot, halved lengthwise
½ dl	water
¼ tsp	salt

Herb polenta

1 litre	vegetable bouillon
200 g	medium-fine polenta
50 g	grated Parmesan
2 tbsp	rosemary, finely chopped
	salt and pepper to taste

How it's done

Rabbit

Combine the mustard, oil, fennel seeds and rosemary, season. Rub the mixture into the rabbit, then dust with flour. Heat the oil in a frying pan. Brown the meat in batches for approx. 3 mins. per batch, remove from the pan.

To braise the rabbit

Add a dash of oil to the frying pan if necessary, sauté the shallots, garlic and leek for approx. 5 mins. Pour in the wine and reduce a little. Return the meat to the pan, bring to the boil.

Cover and braise in the lower half of an oven preheated to 160 °C for approx. 1 h. Remove the lid, pour in the cream, add the mustard, cook (uncovered) for approx. 15 mins.

Glazed carrots

Heat the butter and sugar in a pan, add the carrots, sauté briefly. Pour in the water, season with salt, cover and simmer for approx. 5 mins., remove the lid and simmer for approx. 5 mins. until all the liquid has evaporated.

Herb polenta

Bring the stock to the boil, stir in the polenta, reduce the heat, simmer over a low heat for approx. 4 mins., stirring constantly to form a thick puree. Stir in the cheese and rosemary, season, serve the polenta and carrots with the rabbit.

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