Grand-mère's classic recipe. Tender and succulent braised French rabbit leg in a moreish Dijon mustard and cream sauce
Takes: 7-9 mins
Preservation: 3 days from delivery
Allergens: mustard, lactose, sulphur dioxide
Remove from the fridge 15-20 min before cooking. Preheat oven to 220°C fan. Remove the rabbit from its packaging and place into an ovenproof dish. Heat in the oven for 7-9 minutes until hot all the way through. Plate up.