Keep the liver and kidneys to one side. Season the rabbit with salt and pepper, then fry it with the oil and butter in a casserole dish.
Brown it on a gentle heat for 30 minutes. When the rabbit is well cooked, add the carrot and onion peeled and chopped, some cubed bacon, a spoon of mustard and continue to brown.

Deglaze with the white wine, then cover the rabbit with water, add the two stock cubes, the ½ calf’s foot, the thyme, the bay leaves and the stalks of the parsley and chervil (keep the leaves for presentation).
Bring to the boil on a high heat, taste the stock to adjust the seasoning if necessary, then cover the casserole dish and put it into the oven on a moderate heat (5 to 6) for two hours.

Take the rabbit out of the stock. Strain the stock and let it boil again and scoop off the fat with a spoon. Taste and adjust the seasoning if necessary. Take off the soft rabbit meat carefully (cooking the rabbit whole does not break the little bones, so they can be left in the meat.
You should sort through the meat at least twice to check no small bones are left).Lay the meat in a terrine or a little black casserole dish (as shown in the photo) and cover it with the bubbling stock. Leave it to cool and then put it into the fridge.
Serve this dish with a spoon and accompany it with a fresh herb salad and toast.

TIPS
The tricky part of getting this recipe right lies in the lightness of the natural jelly, how the rabbit is browned and getting the seasoning just right. The fried mustard adds a deep taste.
You can also add some lemon juice at the end. For those that like them, lightly fry the liver and kidneys and serve them on the edge of the salad.