Spicy rabbit with dijon sauce

Ingredients for Spicy rabbit with dijon sauce

Instructions for Spicy rabbit with dijon sauce

To prepare the Spicy rabbit with dijon sauce recipe, please follow these instructions:

One of the best recipes on the rabbit is this French classic, Rabbit in Mustard Sauce. It is important to use completely fresh dijonsennep for this dish, then grab a new jar. If the rabbit is frozen, take it out of the freezer the day before, and let it thaw all the way through the refrigerator. Cut the head of the rabbit and discard it. Cut the thighs and forelegs and divide the back into four pieces. Season the canine pieces with salt and pepper and butter them well into mustard. Cut the pork in cubes. Pil the shallots and garlic. Brown the pork pieces in a frying pan and pick them up. Melt 75 g of butter in the fat and brittle whole chopped mustots and garlic cloves in it. Take them up and brown the canine pieces, but only short, otherwise the mustard bite becomes bitter. Scrape the pan well with a wooden box, so that the force that has gotten stuck in the bottom is loosened. Add white wine and herbs and let the dish stand over low heat under the lid until the rabbit is tender, approx. 50 minutes. Add the onions and let them boil for the last 10 minutes. Clean the mushrooms and share them a couple of times. Put them in the rest of the butter on a forehead and set them aside. Take the chicken meat up when it is tender and keep warm. Put the pie into another pot. Scrape the roast pot, cook it if necessary. Brush off with some water or wine. Also say this to the other pot. Add the whipped cream, cook the sauce a little and whip the lemon juice. Add the mushrooms, pour the sauce over the canine pieces and serve immediately with freshly baked asparagus potatoes, pasta or rice. Also give a bowl of mixed green salad to.