Description
Rabbit meat is the most dietary meat. The French are known as gourmands, very appreciated and loved dishes of rabbit and cook them with different herbs, vegetables, and seasonings. I suggest one of the options, the rabbit with mushrooms and mustard. The dish turns out very tender, juicy and delicious. Help yourself!
Ingredients
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Rabbit
1 piece
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Allspice
-
Mustard
20 g
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Salt
-
Butter
60 g
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Onion
1 piece
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Garlic
8 tooth
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Vinegar
30 ml
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Wine white semi-dry
200 ml
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Water
150 ml
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Mushrooms
200 g
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Fennel
0.5 piece
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Bay leaf
3 piece
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Thyme
3 piece
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Rosemary
3 piece
Cooking
Rabbit cut into pieces. Salt and pepper to taste and brush with mustard.
Butter split in half and melt two pans. On the same pan fry the pieces of rabbit, approximately 7-8 minutes on each side.
On another frying pan put onions, garlic, mushrooms, fennel, Bay leaf, thyme and rosemary and cook, stirring periodically, about 10 minutes. After 2 minutes, after the start of cooking, sprinkle with salt and pepper to taste.
When the rabbit is slightly fried, add the vinegar and wine and cook for another 5 minutes.
In a baking dish put the vegetables and top with the pieces of rabbit. Pour liquid residues, which prepared the rabbit and add water (boiling water). Cover with foil and rod in a pre-heated to 175 C (350 F) oven for 1 hour.
When serving, sprinkle the rabbit with chopped parsley. Garnish can be any of your choice. I prefer fresh salad.
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