Rabbit in Mustard Sauce

INSTRUCTIONS

• 1
  Finely chop the onion. Cut the carrots, celery, and well-washed leek into smaller pieces. Cut the bacon or speck lengthwise into strips 0.6×3 cm and place in the freezer for 20 minutes.
• 2
  Cut openings the size of the bacon or speck strips into individual rabbit portions with a thin knife and fill these openings with them. Thoroughly season the meat with salt and pepper on all sides.
• 3
  In a pot, heat the oil over high heat and brown the rabbit portions on both sides until golden. Remove the meat from the pot and set aside on a plate. Reduce the heat to less than half and add the chopped vegetables to the pot. Sauté, stirring frequently, for 3–4 minutes.
• 4
  Then pour in the white wine, stir, and let it completely reduce. Return the browned meat to the pot, add a sprig of rosemary, and pour in the broth. Bring to a boil, cover with a lid, and reduce the heat to minimum. Simmer over low heat for 50 minutes until tender.
• 5
  Carefully remove the tender meat from the pot. Strain the sauce through a fine sieve into a clean pot, but be careful not to squeeze the vegetables. If desired, the sauce can be reduced by a third to intensify its flavor. Stir the roux into the sauce and cook over low heat for 12 minutes.
• 6
  Season with salt and pepper, add Dijon mustard, cream, and sour cream. Stir the sauce and simmer for 1 minute. Remove from heat and gradually stir in the diced chilled butter. Return the rabbit to the finished sauce to warm through.