Rabbit paupiettes with polenta

Brown the paupiettes in the olive oil and set aside. In the same pan, sweat the shallots and garlic cloves just until they begin to brown. Add the wine and vinegar, then cook until reduced by half, scrapping up the browned bits. Add the broth and simmer until reduced by a third. Add the mustard, salt, pepper and stir for about 1 minute. Add the reserved paupiettes, cover and cook for 45 minutes.

To plate, ladle some sauce in the middle of a plate, top with slices of polenta and then a paupiette sliced in thirds horizontally. Garnish with parsley.