Rabbit in Mustard Sauce
The secret is to use good quality mustard, wholegrain if available
EQUIPMENT (click pictures for details)
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
- Cut the rabbit into 8 to 10 pieces. Season with salt and pepper.
- Coat the rabbit pieces in the wheat semolina. Dust off the excess.
- 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.
- Use the same cocotte to cook the onions until translucent. Add the rosemary and garlic and cook together with the onions until fragrant.
- Dissolve the mustard powder in the white wine and add it to the cocotte with the aromatic stock.
- Return the sautéed rabbit to the sauce, and simmer under cover for 45-60 minutes until the meat is soft and tender.
- After cooking, remove the rabbit from the cocotte and sieve the sauce.
- Bring the sauce back to the stove, add the cream and bring to the boil.
- 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.
Notes
- Pay close attention while sautéing the rabbit as the wheat semolina can burn fast, so make sure there is enough fat in the pot.
- The rosemary can be replaced with other herbs such as thyme, tarragon or sage.
Nutrition for 1 portion
Calories: 293kcalCarbohydrates: 16gProtein: 3gFat: 22gCholesterol: 41mgSodium: 134mgFiber: 2gSugar: 3gVitamin A: 588IUVitamin C: 5mgCalcium: 51mgIron: 1mg
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