Creamy Mustard Rabbit
Rabbit served in a creamy mustard and thyme sauce. A different way how to enjoy rabbit.
Also works well with chicken.
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Ingredients:
2tsp E/V Olive Oil
500g Rabbit Pieces (or chicken)
1tsp Butter
6-8 Garlic Cloves
1tbsp Plain Flour
1/2 glass White Wine
270ml Cream
2tsp Mustard
1/4tsp Dry Thyme
Salt & Pepper (to taste)
Directions:
Fry the rabbit for about 10 minutes in 1 teaspoon of olive oil until well browned on medium-high heat. Make sure to flip it on all sides.
Remove the rabbit and place it aside, lower the heat and add another teaspoon of olive oil and the butter.
When the butter melts, add the whole garlic and gently fry for a couple of minutes until it starts to soften.
Add the flour and stir well to create a roux. Cook for 2 minutes stirring continuously.
Add the wine, this should help to incorporate the brown crust left from the rabbit into the roux.
After a minute add the cream, mustard, and thyme.
Stir, and when it starts to boil add the rabbit and season to taste.
Cover and cook for about 10 minutes flipping the rabbit halfway through.
Serve with fries, mashed potatoes, or pasta.
