Ingredients
• 4 rabbit hindlegs
• 30 gr. musterd (preferably French)
• 200 gr. tagliatelle
• 1 table spoon oil
• 10 gr. butter
• 2.5 dl. game stock
• dill
• 1 tomato cut in cubes
• water
• salt

Preparation
Preheat oven to 200 degrees Celsius. Rub the rabbit hindlegs with musterd, but make sure to keep some of the musterd seperately.

Bake the hindlegs in the oven for approx. 25 minutes.

Cook the tagliatelle with some salt and oil according to the directions on the package. When the tagliatelle is done, get rid of the water and stir some butter though it.

Serve the tagliatelle on the plates and place 1 hindleg on each plate.
Bring the game stock to a boil and add the remaining mustard.
Serve the sauce around the tagliatelle and garnish with dill and tomato cubes.

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2. RABBIT SERVED WITH STUFFED MUSHROOMS AND BASIL SAUCE

Ingredients
• 1 rabbit cut in pieces
• 12 large mushrooms
• 500 gr. spinach frozen
• fresh basil, finely chopped
• 2.5 dl. white wine
• 2 shalots, shredded
• 100 gr. cream
• 1 egg yolk
• olive oil
• pepper
• salt

Preparation
Rabbit: heat the olive oil in the pan and bake the rabbit cuts until golden brown. Add salt and pepper to taste. Poor half the wine in the pan. Cover the pan and simmer this for approx. 60 minutes. Take rabbit out of the pan and keep warm.

Sauce: add shredded shalots to the juices and boil down for approx. 3 minutes. Then add the rest of the wine. Stir egg yolk with cream and basil. Add this to shalots and stir well. Put the rabbit in the pan with the sauce and reheat slowly.

Vegetables: clean mushrooms and remove the stems. Add salt and pepper and drip some oil in them. Grill them for approx. 7 minutes. In the meanwhile prepare the spinach.

Serve a piece of rabbit with sauce on each plate. Put 3 mushroom- hats next to the rabbit and stuff them with spinach.

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3. RABBIT SERVED WITH MUSTARD SAUCE

Ingredients
• 1 rabbit (oven-ready in 12 cuts, approx 1.5 kg),
• 2 table spoons oil
• 3 table spoons spicy musterd
• 4 dl. dry white wine (f.e. Muscadet)
• 200 gr cream (crème fraîche)
• fresh basil
• salt
• grinded pepper

Preparation
Wash rabbit parts and dry them. Mix musterd, oil, half a tea spoon salt and pepper. Rub rabbit parts with this mixture and put them in an oven tray. Bake for approx. 5 minutes in a preheated oven at 225 degrees Celsius for approx. 5 minutes. Add wine and bake for another 15 minutes. Drip juices on the rabbit regularly. Take rabbit out of the oven and keep warm. Add crème fraiche to juices and bring to a boil. Add finely chopped basil to the sauce and stir well. Poor sauce on top of the rabbit parts and serve immediately.

Delicious with pasta!

Wine advice: Muscadet