Description
Many people know that in France a special relationship to mustard. Already in the middle ages, Dijon famous for its mustard. And her ardent admirer was, for example, Pope John XXII, who created the Mustard seed society, king Louis XIII and Alexander Dumas. It is therefore hardly surprising that the mustard is added to many French dishes and gives them a totally unique taste. One of these dishes is the rabbit in mustard sauce. Help yourself, maybe you might like this though not quite elegant, but very tasty meat.
Ingredients
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Rabbit
1 piece
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Bow white
1 piece
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Carrots
2 piece
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Mustard
4 Tbsp
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Broth
500 ml
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Dry white wine
150 ml
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Garlic
2 tooth
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Sour cream
2 Tbsp
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Corn starch
1 Tbsp
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Rosemary
1 sprig
Cooking
Rabbit cut into pieces, coat with mustard (2 tbsp). Leave for 30 min.
Onion cut into half rings, carrots - slices.
In a skillet or saucepan with a thick bottom and fry the pieces of rabbit until Golden brown, get them.
In the same pan fry the onions, chopped garlic and carrots until Golden brown.
When onions and carrots are ready, they get the rabbit. Pour the broth, wine, add remaining 2 tbsp mustard, salt and pepper. Add rosemary and Bay leaf. And simmer for 30 min add broth as needed. If for any reason you do not drink wine, it can completely replace the broth.
After 30 min. to pee half a Cup of broth and dissolve in it starch and add to the pot. Continue fighting a further 30 min. At the end of suppression to add sour cream. Serve with mashed potatoes or pasta.
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