Rabbit in Mustard Sauce

Ingredients

• 1,5 kg Rabbit, cut into pieces
• 2 EL Olive oil
• 50g Smoked bacon (lardon), diced
• 2 Medium onions, chopped
• 2 Garlic cloves, minced
• 3 EL Dijon mustard
• 1 EL Whole grain mustard
• 250ml Dry white wine
• 250ml Chicken broth
• 150ml Crème fraîche
• 1 Zweig Thyme sprig
• 1 Bay leaf
• Salz und Pfeffer Salt and pepper

Instructions

1. Season the rabbit pieces with salt and pepper.
2. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Fry the diced bacon until crispy, then remove and set aside.
3. Brown the rabbit pieces in batches in the remaining fat until golden. Remove and set aside.
4. Add the chopped onions and garlic to the pot and sauté for about 5-7 minutes until soft and lightly browned.
5. Stir in both types of mustard and cook for one minute. Deglaze with white wine, scraping up any browned bits from the bottom. Bring to a simmer.
6. Add chicken broth, thyme, bay leaf, and the browned rabbit pieces. Bring to a boil, then reduce heat, cover, and simmer gently for 60-75 minutes until the rabbit is very tender.
7. Stir in the crème fraîche and simmer for another 5-10 minutes until the sauce has slightly thickened. Season with salt and pepper to taste.
8. Garnish with the crispy bacon bits and serve immediately, perhaps with fresh parsley.

Nutrition