Rabbit with mustard. Recipe


The other day talking to Pepekitchen, I told him that I wanted to make a rabbit but I didn't know how. I usually make a kind of garlic for it and in the last minutes I add lemon juice and cinnamon. It is delicious, but I wanted to do it in a different way and he gave me this recipe for rabbit with mustard. Thank you very much Pepe. As a garnish, I added the potatoes to the importance that I did the last day.

The ingredients for 4 people are: 1 rabbit in pieces, salt, black pepper, 3 tablespoons of Dijon mustard, 100 gr. bacon or bacon, 30 gr. butter, 1 tablespoon of flour, 2 onions, 250 cc. dry white wine, 1 teaspoon thyme, 50 cc. cream.

This recipe, obtained from the Könemann culinary encyclopedia, is relatively simple to prepare. First we will cut the rabbit into pieces, or we will cut it in the market. Brush it with two tablespoons of the mustard, the salt and the pepper. Dice the bacon or bacon and sauté in a clay or heavy-bottomed casserole. Remove the bacon and set aside. Sauté the rabbit in the same fat, sprinkled with the flour, stirring so that it browns evenly.

Then Add the finely chopped onions to the meat and continue cooking until transparent. Dip in the white wine, cover and let it stew for about 40 minutes. Now add the thyme and the reserved sautéed bacon from the beginning. Stir and cook covered for another 10 minutes.

Remove the rabbit to a hot source. Add the cream and a tablespoon of mustard to the sauce, in the pot. Remove from the heat and pour over the meat. Serve at the moment.

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