Rabbit leg with mustard sauce, mashed potatoes with mousseline sauce, green beans with parsley sauce |

Preparation time: 45 min

Preheat your Four ou BBQ at 350 °F

• Set up

  Cut the bacon into small cubes.

  Add the cream to the mashed potatoes.

  Trim the green beans, chop the garlic and parsley.

• Rabbit

  Heat a frying pan on the stove and season both sides of the rabbit legs. Put the fat in a hot casserole dish, carefully place the rabbit legs in it, and cook for 1 to 2 minutes on each side. Remove them from the casserole dish and brown the bacon, then return the legs to the dish. Add the white wine and thyme sprigs, cover, and bake in the oven for 1 hour 30 minutes.

  Remove the legs from the casserole dish and finish the sauce by adding the cream and mustard. Reduce the sauce until it has a thick consistency.

• Garlic mashed potato

  In a preheated oven, gently roast the garlic halves at 350°F for 30 minutes, until golden brown.

  Be sure to cover them generously with olive oil.

  Once peeled and cut into quarters, cover the potatoes with cold water, bring to a boil, then simmer over medium heat for 20 minutes.

  Make sure they are cooked through by testing with a knife.

  Mash the potatoes with a potato masher or food mill.

  Bring the milk to a boil, add the roasted garlic and blend everything together, then add to the potatoes.

  Add the butter and mix well.

  Whip the cream until soft peaks form and fold it in.

  Add salt and pepper to taste.

• Green beans

  Bring a pot of salted water to boil (10g salt per liter), and cook the green beans for 5-8 minutes, depending on the size.

  Once cooked, place the green beans into an ice water bath, stopping the cooking process and helping them keep their bright gree colour.

  Before serving, heat up a frying pan with butter and olive oil and quickly reaheat the beans, adding the garlic and chopped parsley.

  Season to taste.

• Plating

  Carefully place the meat on a warm flat plate and cover with sauce.

  Next, add the green beans with parsley.

  In a small bowl next to or on the plate, add the mashed potatoes just before serving.

  Add a pinch of fleur de sel to the meat and a twist of pepper to the mashed potatoes.