Rabbit In The Pan

Preparation:

Preparation: In a bowl, put the rabbit, previously cut into pieces, to macerate for about an hour in part of the lemon juice and mustard. Heat the oil and, when it is hot enough, add the drained rabbit and brown it slowly, keeping the pan covered. Remove the meat from the pan, allow the cooking liquid to cool, then remove the congealed fat. At this point put the rabbit back in the pan and drizzle it with a little brandy. Add the remaining lemon juice and mustard, salt moderately and cook over low heat, always keeping the pan covered, for about 15 minutes. Remove from the heat, mix the yoghurt and serve.