Main
Rabbit with mustard
- Preparation time
- 1 h 40
- Servings
- serves 4
Ingredients
- Rabbit — to buy1 kg (en morceaux)
- Mustard — to buy3 c. à s.
- Butter — to buy30 g
- Onion — to buy1
- Mushroom — to buy200 g
- Stock — to buy200 ml
- Cream — to buy150 ml
Preparation
Coat the rabbit pieces with mustard on all sides, season with salt and pepper, then let marinate for at least 30 minutes in the fridge (ideally 1 to 2 hours) so the flavours really soak into the meat.
Heat the butter in a pot over high heat, then brown the rabbit pieces for 3 to 4 minutes per side, without crowding the pot (brown them in batches if needed).
Add the onion and sliced mushrooms and cook for 2 to 3 minutes until they start to brown.
Pour in the stock, scraping the bottom of the pot with a wooden spoon to lift the browned bits, cover and simmer for 40 minutes over low heat, until the meat is tender and falls off easily.
Stir in the cream off the heat, mix well, adjust the seasoning, and serve hot with fresh pasta or steamed potatoes.