Second courses

Rabbit stewed in mustard-cream sauce. Recipe with photos / Side dishes / Delicious

Then, in a large, deep frying pan, fry the onion in olive oil until transparent (the onion should soften well).

Add the rabbit to the onion and, stirring occasionally, fry over medium heat until the rabbit is slightly browned. After that, add the wine and let it evaporate.

Then pour water or chicken broth into the pan.

Next, add rosemary sprigs, salt, pepper, cover and simmer over low heat until the rabbit is soft, about 50 minutes.

After that, add mustard, cream, mix, cover with a lid and simmer on low heat for another 15-20 minutes.

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