Rabbit with red wine, bay leaves and mustard sauce

Rabbit with red wine, bay leaves and mustard sauce
 
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This recipe was uploaded
by vacendak

 
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Ingredients

Ingredients
Method
 
  • (serves 4)
  • 1 rabbit cut into pieces
  • 6 bay leaves
  • thyme
  • rosemary
  • 1/2 bottle of red wine
  • extra virgin olive oil
  • salt
  • pepper grain
  • for mustard sauce:
  • 2 tablespoons of Dijon's mustard
  • 1 tbsp lemon juice
  • extra virgin olive oil
  • chopped chives
Add salt and pepper the rabbit.
Put oil in a saucepan and cook until browned rabbit
Add bay leaves, thyme, rosemary and a small handful of peppercorns.
Add 1/2 bottle of red wine.
When the alcohol evaporates, cook over medium heat for 40 minutes.
Remove the rabbit from the saucepan and reduce until thickened juice

Mustard's sauce:
Mix mustard with lemon juice and chopped chives.
Add olive oil while moving until the desired texture.

Rabbit with red wine, bay leaves and mustard sauce

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This recipe was uploaded by vacendak

 
 
A great contrast between the mustard and wine sauce and bay leaves

Method


Add salt and pepper the rabbit.
Put oil in a saucepan and cook until browned rabbit
Add bay leaves, thyme, rosemary and a small handful of peppercorns.
Add 1/2 bottle of red wine.
When the alcohol evaporates, cook over medium heat for 40 minutes.
Remove the rabbit from the saucepan and reduce until thickened juice

Mustard's sauce:
Mix mustard with lemon juice and chopped chives.
Add olive oil while moving until the desired texture.
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