Roasted Rabbit With Mustard & Rosemary

- Heat the oven to (240°C). Just melt 40g of butter in a pan with half of the rosemary. Salt and pepper the rabbit pieces, brush them with rosemary butter in an oven dish.

- Slide into the oven and cook for 20 minutes, turning the pieces halfway through the cooking time.

- Peel the small onions. Pour them in a saucepan with 20g of butter. Add salt and water to the top. Leave to cook over low heat, uncovered, until the juice has completely evaporated.

- Mix in a bowl the mustard, the cream and the white wine in a bowl. Reduce the oven heat to (180°C). Brush the rabbit pieces with the mustard sauce and cook for 20 minutes.

- Cook for another 5 minutes with the remaining chopped rosemary and the small onions. Serve the rabbit in its cooking dish. Our advice: Yellow Dijon mustard will also work.