members recipes

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

Ingredients
(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

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.