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INGREDIENTS:
| 1 rabbit cut in 8 pieces
1 small pot of Dijon mustard
1 tablespoon of oil
20-gr butter
Salt
Pepper
25cl good white wine
1-pint fresh whipping cream
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PREPARATION:
| Cover the rabbit with the mustard mixed
with the oil, salt and pepper. Place the pieces in an
ovenproof dish, brush with the butter and put in a preheated
oven ( 200°c).
Cook for 30 minutes then pour the white wine over the
rabbit. Cook for another 10 minutes then pour over the
cream and turn the pieces of rabbit. Cook for a further
30 minutes and place the meat in the serving dish. Pour
the creamy mustard sauce through a sieve into a saucepan.
Reheat the sauce and check the seasoning; you can add
a bit more cream or mustard to taste but do not bring
to the boil. Pour this sauce over the rabbit and serve
with fresh pasta.
Bon appetit! |
If you should experience any problems with this or any other
of our future recipies please do not hesitate to contact Laurent
or Martin at La Barbe on 01737 241966 or alternatively e-mail
us.
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