Rabbit with mustard and carrots

I’m off on my travels again. Cote d’Azur this time. Spring is most definitely here, we are eating outside most days. I desperately need the time to get the pool filled up and working. Some storms though.

Don’t ask why I am cooking a lot of rabbit these days. Just one of those things, I suppose. This is a more classic rabbit recipe which the kids love.

– fry rabbit pieces in a little oil with some onions
– add some mustard, chopped carrots, white wine stock and a little madeira
– place in an ovenproof dish and cover
– cook in a low oven for 60 minutes
– serve with rice