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This recipe was uploaded by vacendak
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
Mix mustard with lemon juice and chopped chives.
Add olive oil while moving until the desired texture.