Braised Rabbit with Mustard and Summer Savory
Christophe Emé's mother, Maryvonne, raised rabbits and ducks as well as chickens in their backyard. He remembers her getting up at 7 a.m. to feed them every morning before going to work, and then feeding them again when she got home. She sold most of the animals to friends, but saved a few for special occasions, to prepare rustic dishes like this succulent rabbit simmered with tomatoes, mustard and lots of onion, shallots and garlic, which cook down to make a wonderful sauce.
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