Rabbit in Mustard Sauce

🧂 Ingredients

• 1 pc rabbit

  1.2 to 1.4 kg
• 3-4 tbsp fine wheat semolina
• 2 tbsp olive oil
• 1 tbsp butter
• 200 gr sliced onions
• 2-3 pcs crushed garlic cloves
• 1 tbsp rosemary
• 150 ml white wine
• 200 ml aromatic stock
• 1 ½ tsp mustard powder
• 2 tbsp Dijon mustard
• 120 ml cream

Instructions

• 1 Cut the rabbit into 8 to 10 pieces. Season with salt and pepper.
• 2 Coat the rabbit pieces in the wheat semolina. Dust off the excess.
• 3 Heat the oil with the butter in a heavy cooking pot or a cocotte over a medium
  heat and sauté the rabbit on all sides for 3-4 minutes until nicely brown.
  Transfer all pieces to a tray.
• 4 Use the same cocotte to cook the onions until translucent. Add the rosemary and
  garlic and cook together with the onions until fragrant.
• 5 Dissolve the mustard powder in the white wine and add it to the cocotte with the
  aromatic stock.
• 6 Return the sautéed rabbit to the sauce, and simmer under cover for 45-60 minutes
  until the meat is soft and tender.
• 7 After cooking, remove the rabbit from the cocotte and sieve the sauce.
• 8 Bring the sauce back to the stove, add the cream and bring to the boil.
• 9 When the sauce starts thickening, stir in the Dijon mustard and adjust the
  seasoning to taste.Reheat and coat the rabbit in the mustard sauce and serve
  hot.

Nutrition Info