Rabbit with mustard sauce

Braised rabbit recipes were a dime a dozen during the tough post-war era, as rabbit was plentiful and − better yet – free (minus the cost of a bullet). Wild rabbit is very lean and needs to be cooked longer than its farmed equivalent but tastes just as good! The long cook of this meal is one of those great excuses to do nothing much… other than maybe taking a few extended sips from a fine glass of pinot noir. The mustard sauce rabbit is one of my regular ways to cook this beast and it’s always a crowd-pleaser. This rabbit sits nicely on a bed of mashed potatoes, which most people know how to make, so I won’t tell you how to suck eggs.