Rabbit with homemade mustard at Cookeo Ingredients: 1- carrot - 30 cl of - crème fraîche - 10 g of - butter - 1 tablespoon of - Dijon mustard - 1 sprig of - thyme - 1 tablespoon of - parsley - 1 - rabbit - 5 - shallots - 2 cloves of - garlic - 50 cl of - dry white wine - 3 bay leaves - salt and pepper.
Utensils： Essential- 1 Cookeo Infinity from Moulinex- Buy 1 knife knives- 1 salad bowl- 1 kitchen scales- 1 plate-
Total time:
50 min
Preparation:
10 min -
Cooking:
40 min
Phase 1
Peel the shallots and thinly slice them with a knife. Cut the rabbit into pieces and brush them lightly with mustard. Place everything in the bowl of your Cookeo with the butter and brown on the “brown” mode / 4 min + preheating, stirring constantly. Reserve on a plate, do not wipe out the juices in the bowl.
Phase 2
Peel the carrot, cut it into slices and pour into the bowl. Peel and press the garlic on top. Add the white wine, bay leaf, thyme. Bring to the boil on the “brown” mode / 6 min + preheat, stirring constantly.
Phase 3
Stop cooking then add the rabbit. Salt, pepper and simmer on “pressure cooking” mode / 40 min.
Phase 4
In a bowl, mix the cream, chopped parsley and the remaining mustard.
Phase 5
At the end of cooking, pour the prepared cream into the bowl, mixingng well then close for a few minutes.
Utensils： Essential- 1 Cookeo Infinity from Moulinex- Buy 1 knife knives- 1 salad bowl- 1 kitchen scales- 1 plate-
Total time:
50 min
Preparation:
10 min -
Cooking:
40 min
Phase 1
Peel the shallots and thinly slice them with a knife. Cut the rabbit into pieces and brush them lightly with mustard. Place everything in the bowl of your Cookeo with the butter and brown on the “brown” mode / 4 min + preheating, stirring constantly. Reserve on a plate, do not wipe out the juices in the bowl.
Phase 2
Peel the carrot, cut it into slices and pour into the bowl. Peel and press the garlic on top. Add the white wine, bay leaf, thyme. Bring to the boil on the “brown” mode / 6 min + preheat, stirring constantly.
Phase 3
Stop cooking then add the rabbit. Salt, pepper and simmer on “pressure cooking” mode / 40 min.
Phase 4
In a bowl, mix the cream, chopped parsley and the remaining mustard.
Phase 5
At the end of cooking, pour the prepared cream into the bowl, mixingng well then close for a few minutes.