Rabbit in cream

1. I salt the rabbit pieces and place them in a baking dish. I heat the butter in a saucepan, add the grilling spices and ground paprika, fry for a while so that the paprika can release its aroma, and then mix in both mustards. I take the saucepan off the stove and brush the rabbit on all sides with more warm marinade. I pour the remaining marinade over the rabbit. I cover the baking dish with cling film and leave it in the fridge until the next day so that the meat can absorb the aroma of the spices.
2. Preheat the oven to 200°C. Cover the baking dish with the rabbit with aluminum foil instead of foil.
and let it bake. I keep brushing the meat with the baking powder. After three quarters of an hour I remove the foil
and pour the lightly salted cream into the baking dish. I bake for another forty-five minutes, basting occasionally. I like this rabbit best with mashed potatoes and a green salad.