4 rabbit legs, large
2 shallots, peeled and chopped
1 garlic clove, chopped
100ml of chicken stock
200ml of double cream
1 tbsp of Dijon mustard
1tbsp English mustard
Preheat the oven to 180°C/gas mark 4
Add butter to a medium size pan and allow to melt over a medium heat. Add the shallots, cook until soft, and then add the garlic. Cook for a further 30 seconds, then add a good splash of white wine
Bring to the boil, reduce the wine by half, then pour in the stock and reduce by half again.
Add the whipping cream and bring to a gentle simmer. Cook until slightly thickened – this should take approximately 5 minutes. Season and set aside.
Cook the rabbit, butter to a heavy, cast iron dish. Heat until foaming, then season the rabbit legs with salt and pepper and add to the pan. Cook over a medium heat, making sure you turn the legs often to achieve a golden-brown colour all over. If you are concerned that the butter may start to burn, add an equal amount of rapeseed oil while the butter is melting.
Place the dish in the oven and cook for 10 minutes, until the rabbit is cooked through and tender. Remove from the oven.
Quickly reheat the sauce until warmed through, then whisk in the both the mustard – this must be done speedily so that the flavour of the mustard remains vibrant.
Serve immediately with carrots or any veg or pasta of your choice.