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. More French Recipes
The stew can be refrigerated for up to 3 days. Reheat gently, adding a little water if thick.
Rabbits are available at farmers' markets and from D'Artagnan (800-327-8246 or dartagnan.com).
Buttered noodles or steamed rice or potatoes.