Rabbit braised in a rich, creamy sauce made with Dijon mustard, white wine, and chicken stock. The tender rabbit meat is complemented by the savory flavors of bacon, garlic, and onion. The dish is finished with a touch of cream and fresh parsley, creating a comforting and flavorful meal with a smooth, velvety texture and umami notes.

The braised rabbit with mustard sauce pairs well with a full-bodied red wine like Nebbiolo. The game meat's umami flavors are complemented by the wine's high tannins and acidity, which cut through the dish's richness. Alternatively, a white wine with good body and acidity, such as Marsanne, can also work, as it balances the creamy mustard sauce and enhances the rabbit's delicate flavor.