Serves: 4 people

Preparation time: 25 minutes

Cooking time: 2 hours 30 minutes

6 rabbit legs

6 tbsp Maille Dijon Originale Mustard

2 celery sticks, sliced

4 shallots, chopped

2 tsp dried thyme or 1½ tbsp chopped fresh thyme

150ml dry white wine

120ml water

600g potatoes, peeled and cut into chunks

200ml double cream

2 tbsp Maille Wholegrain Mustard

30g butter

300g chestnut or cep mushrooms, sliced

300g large Brussels sprouts, trimmed and halved

Salt and freshly ground black pepper

Thyme sprigs, to garnish



1 Preheat the oven to 180°C, 160°C fan, Gas mark 4.

2 Place the rabbit legs in a flameproof casserole dish and brush with 4 tablespoons of Maille Dijon Originale Mustard. Roast for 10 minutes, without a lid.

3 Add the celery, shallots and thyme to the dish, then pour in the white wine and add enough water to cover the rabbit. Put the lid on and braise in the oven for 2 hours (the meat should be falling off the bones).

4 When the rabbit is almost done, cook the potatoes in lightly salted boiling water for 15-20 minutes, until tender.

5 Remove the rabbit legs and put to one side in a warm place. Set the flameproof casserole over a mediumhigh heat and simmer to reduce the cooking liquid.

6 In a small bowl, mix the cream with the remaining 2 tablespoons of Maille Dijon Originale Mustard and Maille Wholegrain Mustard and add to the cooking liquid. Leave to simmer gently until reduced a little more. At this point, cook the Brussels sprouts in simmering water for 5-6 minutes, until tender.

7 Sauté the mushrooms in half the butter for 3-4 minutes, stirring often.

8 Drain the potatoes and use a fork to crush them lightly. Add the remaining butter and season with a little salt and black pepper. Heap the crushed potatoes onto 6 warm serving plates and arrange the rabbit legs on top. Place the Brussels sprouts and mushrooms around the rabbit and pour the mustard sauce over the top. Serve, garnished with thyme sprigs.

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