Bone the rabbit saddles to extract the fillets.
Lay the fillets flat on a work surface, score the flesh on each side, season with salt and pepper, then brush with a mixture of mustard and cream. Roll up the fillets tightly.
Cut each roll into 4 or 5 pieces. Thread onto wooden skewers, alternating with mushrooms and ham slices. Arrange on a dish, drizzle with Riesling, sprinkle with chopped rosemary, and marinate in the fridge for 3 hours.
Drain the skewers and brush with sunflower oil. Grill over medium heat for 3-4 minutes per side, depending on the size of the rabbit noisettes.
Strain the marinade, reduce by half in a sauté pan, then whisk in butter pieces over low heat to create a silky sauce. Season to taste.
Serve the sauce in a gravy boat alongside the skewers. Pair with boiled potatoes.
Chef Hubert's signature creation
