Braised Rabbit

Prepare the ingredients: rabbit (1000 g), herbs de Provence (5 g), thyme (2 g), allspice (2 g), garlic (15 g), table salt (8 g), mustard (60 g), champignons (120 g), pumpkin (80 g), carrot (40 g), onion (60 g).

Cut up the rabbit and quickly brown the pieces in a very hot heavy pan.

Add the herbs de Provence, thyme, allspice, garlic, salt, and mustard, then pour in enough water to come halfway up the meat.

Simmer under a lid for about 1 hour, then add the champignons, pumpkin, carrot, and onion and cook for another 20 minutes until tender.