Rabbit seasoned with mustard stew and garnished with mixed vegetables

For the rabbit:

• Elaborate a brown stock.  
• Cut the rabbit into large pieces.
• Add salt and pepper and slightly flour the rabbit.
• Sautée and remove excess fat.
• Chop the onion, garlic and leek into brunoise for the seasoning.
• Simmer the vegetables and add them to the rabbit.
• Add the red wine and let it reduce.
• Pour in the stock until the meat is covered, let it cook until the meat is tender and the vegetables are soft.
• Season with the Dijon mustard and adjust the thickness, binding with corn flour if necessary. 

For the mixed vegetables

SET UP

• Plate up the rabbit with the vegetable.