Drunken Rabbit with Mustard
⏱️ Prep: 30 min🍳 Cook: 90 min
Ingredients
| 1 глава | onion |
| 1 заек | rabbit meat |
| 80 - 100 мл | oil |
| 1 и 1/2 ч.ч. | dry white wine |
| 2 ч.ч. | chicken broth |
| 1 ч.ч. | water |
| 1/2 ч.ч. | mustard |
| 1 - 2 ч.л. | cornstarch |
| 2 с.л. | fresh chopped parsley |
| — | black pepper |
| 1 к.л. | red pepper (paprika) |
| — | salt |
Instructions
- Wash the rabbit, pat it dry, portion it and season it with salt and black pepper.
- Fry the chopped onion in the oil. Pour in the wine, and shortly after the water.
- In another deep pot, put the rabbit to braise with the broth. Once it has braised a little, transfer it to the pot with the wine. Put on the lid and leave it to braise for about 40 minutes or until fully tender.
- Remove the cooked rabbit into a bowl and leave the sauce to boil until it reduces to 2 cups. Set aside 1/4 of the sauce and whisk it with the mustard. Return the mixture to the pot with the rest of the sauce, whisking continuously.
- Separately dissolve the cornstarch with 1 tbsp water and whisk it into the sauce too. Return the rabbit to the pot with the sauce and stir for a few minutes until the sauce thickens.
- Finally add the parsley, salt and, if needed, a little ground black pepper and remove the drunken rabbit with mustard from the heat. You can serve it with a side of roasted potatoes.