Rabbit in mustard sauce

We wash the rabbit, dry it and cut it into pieces. Place Dijon mustard, pepper, salt and olive oil in a bowl and mix well. We rub the rabbit pieces with the resulting mixture and leave it to marinate for 1 hour.

Now we shift the rabbit into a thick-bottomed pan, add rosemary, pour in white wine and chicken broth.

Bring the contents of the pan to a boil, salt as needed and cover everything with a lid. Now put the pan in the oven for 1 hour, at a temperature of 200 degrees.

We transfer the finished rabbit to another clean saucepan, cover with a lid and set aside in a warm place.

Now let's prepare the mustard cream sauce for the rabbit. We filter the liquid in which the rabbit was cooked through a sieve and pour it into a clean pan. Boil down this sauce by 50% of the initial amount. Pour cream into sauce. Warm over low heat for 7-8 minutes. Add pepper and salt.

Add butter and stir. Now remove the pan from the heat, add the yolk and mix everything with quick vigorous movements so that the yolk does not have time to curl. Add a little chopped greens and mix everything again.