1 whole rabbit
50 gr butter or Vitam (margarine)
2 tablespoons Dijon mustard
half wineglass white wine
We let our butter to soften well and mix it in a bowl with Dijon mustard. Salt and pepper the rabbit well, and add some paprika. Coat the rabbit well with the mustard mixture and place it on parchment paper. We raise the edges of our baking paper and we pour white wine over the rabbit. We wrap the paper around the rabbit, close it and wrap around with aluminium foil. Bake at 200 degrees for about one hour and a half. When the rabbit is ready, serve on a platter and drizzle with the liquids left on the baking paper.