For dinner - tender and easy on the stomach rabbit meat in a creamy mustard sauce.
rabbit legs 4 pcs |
onions 50 g |
leek 60 g |
garlic 3 cloves |
white dry wine 120 ml |
water 150 ml |
cream (10%) 150 ml |
butter 60 g |
grainy mustard 100 g |
thyme 5 sprigs |
TO TASTE: |
salt |
sugar |
black pepper |
Step 1
Salt and pepper the rabbit legs and fry in oil until browned.
Step 2
Then fry chopped vegetables in the same oil.
Step 3
Pour in the wine and, using a spatula, scrape off the bottom of the pan from the frying pan.
Step 4
Then add the water, cream, sugar, mustard, thyme sprigs, pepper, salt and meat. Braise for 45 minutes. Bon appetit!