Rabbit with homemade mustard Ingredients: rabbit - olive oil - (or butter) 1 Dijon mustard - parsley - 1 carrot - (optional but... the rabbit likes carrots!) 1 small pot of - crème fraîche - 1 sprig of - thyme - 3 bay leaves - salt - 1 piece of - sugar - (optional) pepper - 1 rabbit - 1 bottle of - dry white wine - 2 cloves of - garlic - 5 shallots - (or failing that, onions) -.
Utensils：
- 1 Set 3 frying pans- best frying pans 1 saucepan- pots of saucepans 1 brush- €6.72 1 bowl- salad bowls1 1 tablespoon- 1 kitchen scale- 1 dish scale-
Total time: 1 hour Preparation:- Rest:- Cooking: 1 hour
Phase 1
Cut the rabbit into pieces and brush lightly with mustard. Brown the pieces without burning in a little oil.
Phase 2
Meanwhile, bring 3/4 of the bottle of white wine to the boil with the garlic cut into small pieces, the bay leaf, the thyme, the carrot cut into slices and the sugar cube.
Phase 3
Remove the pieces of rabbit and keep warm (warm rabbit is always appreciated). Add a little oil and brown the sliced shallots. Add the rabbit and pour the hot white wine over it. Add salt and pepper and cook over low heat for 1 hour.
Phase 4
In a bowl, mix the cream, chopped parsley and a tablespoon of mustard. Take advantage of the remaining time for yourselfprepare a kir with the rest of the white wine.
Phase 5
At the end of cooking, place the pieces of rabbit on a serving dish and sprinkle with parsley.
Phase 6
Filter the cooking juice (optional) and add the mustard cream. Cook for 1 minute without boiling and coat the pieces of rabbit with this preparation.
Utensils：
- 1 Set 3 frying pans- best frying pans 1 saucepan- pots of saucepans 1 brush- €6.72 1 bowl- salad bowls1 1 tablespoon- 1 kitchen scale- 1 dish scale-
Total time: 1 hour Preparation:- Rest:- Cooking: 1 hour
Phase 1
Cut the rabbit into pieces and brush lightly with mustard. Brown the pieces without burning in a little oil.
Phase 2
Meanwhile, bring 3/4 of the bottle of white wine to the boil with the garlic cut into small pieces, the bay leaf, the thyme, the carrot cut into slices and the sugar cube.
Phase 3
Remove the pieces of rabbit and keep warm (warm rabbit is always appreciated). Add a little oil and brown the sliced shallots. Add the rabbit and pour the hot white wine over it. Add salt and pepper and cook over low heat for 1 hour.
Phase 4
In a bowl, mix the cream, chopped parsley and a tablespoon of mustard. Take advantage of the remaining time for yourselfprepare a kir with the rest of the white wine.
Phase 5
At the end of cooking, place the pieces of rabbit on a serving dish and sprinkle with parsley.
Phase 6
Filter the cooking juice (optional) and add the mustard cream. Cook for 1 minute without boiling and coat the pieces of rabbit with this preparation.