Meat

Rabbit in mustard cream sauce

Rabbit in mustard cream sauce



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Ingredients for making rabbit in mustard cream sauce

  1. Rabbit 1.5 kg.
  2. Onion 1 pc.
  3. 1 carrot
  4. Leek 1 stalk
  5. Garlic 3 cloves
  6. Celery (stem) 1 pc.
  7. Cream (33%) 200 ml.
  8. Hot mustard 1 tablespoon
  9. Sweet mustard 1 tablespoon
  10. Mustard with grains 1 tablespoon
  11. White wine, dry 200 ml.
  12. Cognac 50 ml.
  13. Bacon 100 gr.
  14. Thyme 1 teaspoon
  15. Parsley 1 bunch
  16. Bay leaf 2 pcs.
  17. Salt to taste
  18. Ground black pepper to taste
  19. Butter 40 gr.
  20. Vegetable oil to taste
  • Main Ingredients
  • Serving 6 servings
  • World CuisineFrench Cuisine

Inventory:

Baking tray, Baking dish, Frying pan, Foil, Cutting board, Kitchen knife, Serving dish

Cooking rabbit in creamy mustard sauce:

Step 1: Fry the rabbit.

The first step is to divide the rabbit carcass into 6-8 pieces and rinse them well under cold running water. Then we dry it and rub it on both sides with salt and black pepper. We put on a medium heat to heat the pan, pour vegetable oil and add a piece of cream. Then we spread the pieces of the rabbit to fry on both sides until slightly golden. Then we grease it with three types of mustard, transfer it to a baking dish and send it to the oven, preheated to a temperature 200 degrees for 20 minutes.

Step 2: Cook the vegetable roast.

At this time, we will prepare the sauce. To do this, put the finely chopped bacon in the same pan where we roasted the rabbit. Then quickly finely (but not much) chop the onions, leeks, celery stalks, carrots and garlic, and add them to the bacon together. We fry for about 3 minutes, and then fill in with cognac and simmer within 2-4 minutes. Next, pour the vegetables with wine, bring to a boil and add boiled water (about 200 ml.), and continue to boil 5 minutes, periodically adding bay leaf, thyme and finely chopped parsley.

Step 3: Cook the rabbit in creamy mustard sauce.

We take the rabbit out of the oven and pour it over the frying of vegetables (it should be liquid). Then we cover the form with a lid or foil and send it to stew in the oven 45 minutes (until the meat is soft). We transfer the finished rabbit to a serving dish. A vegetable frying from under it is filtered using a kitchen strainer, and the resulting liquid is poured into a pan and sent to boil over medium heat. Next add cream and simmer about 5 minutes.

Step 4: Serve the rabbit in creamy mustard sauce.

Pour the finished rabbit with sauce and serve. As a side dish, you can choose any cereal or pasta. But here as an aperitif, white wine is ideal. Enjoy your meal!

Recipe Tips:

- - If you have not found sweet mustard, just add a little honey to the hot.

- - The rabbit can be marinated in advance in white wine, which will give it a piquant taste.

- - If you did not find the cream, you can replace it with fat sour cream. Best of all home.