Rabbit in Cream Sauce

Finely chop the vegetables. Portion the rabbit, i.e., separate the front and hind legs, the head, and finally halve the saddle. (Use the head and belly part for broth or another dish).

Season all parts thoroughly with salt and pepper. In a pot over high heat, melt 30g of butter and all the lard, add the meat, and brown it on all sides until golden. Transfer to a plate and set aside.

Reduce the heat by half, add celery, carrots, and parsley, and sauté them, stirring frequently, until golden. Add the onion and sauté it, stirring frequently, until golden. Add sugar and let it dissolve. Pour in the vinegar, stir, and let it evaporate. Add mustard and stir.