Ingredients: (serves 4-6 people, or 1 husband, cat, and me for 2 days)
1 Rabbit, cut into pieces, preferably 8 or more. (approx. 2kg)
1. In a big bowl that you can cover and store in your fridge, add the rabbit pieces (leave the head out – I cook that and the liver, heart etc for my cat Katiki), season with salt and pepper. Mix thoroughly with the 2 mustards and cover. Leave in the fridge for up to 12 hours. (I left mine for about 4)
2. Before cooking, take it out of the fridge and let it sit outside until it gets to room temperature. Preheat the oven to 180 degrees C.
3. In a frying pan, melt some butter. When its hot, fry the meat pieces until slightly brown. Place the pieces into a baking dish.
4. In the same pan, lower the heat and add the chopped shallots. Saute until transparent.
5. Add the white wine (deglaze) and any liquid leftover from the mustard marinade. Scrape the bottom of pan to mix the cooking juices well. Reduce the liquid to about half.
6. While waiting for the juices in the pan to reduce, lightly coat the potatoes in olive oil, and season lightly with salt and pepper. Arrange the potatoes around the rabbit.
7. Once the liquid in the frying pan has reduced by half, add the chicken stock and parsley. Cook for another few minutes.
8. Empty out the pan into the baking dish. Turn the rabbit pieces around so as to coat the rabbit in the sauce.
9. Cover the baking dish with foil, and bake in the oven for 45 minutes to an hour, or until the rabbit is cooked through. The last 15 minutes, I like to remove the foil. This will allow the rabbit and the potatoes to brown slightly and the juices will become thicker.
10. Serve hot!