Rabbit with Mustard Recipe
Total time: 1hr to 2hr
Preparation time: 20 minutes
Cooking time: 1 hour
Difficulty: Easy
- 1 saddle of Rabbit
- Carrots (2 per person)
- 2 stalks of celery
- 60 g (1/4 cup) butter
- 125 ml (1/2 cup) dry white wine
- 250 ml (1 cup) heavy cream
- 3-4 tbsp. strong Mustard
- 1 tsp. each parsley, thyme and rosemary
- 1 bay leaf, salt and pepper
  1. Season the rabbit with salt and pepper; coat it with the melted butter and place in a 230° C (450° F) oven for 20 minutes, basting frequently;
  2. peel and thinly slice the carrots and celery;
  3. remove the rabbit from the oven; brush with the mustard; add the herbs and vegetables; return to the oven for 40 minutes, reducing the temperature to 180° F (350° F);
  4. remove the rabbit and vegetables to a serving platter;
  5. deglaze the bottom of the roasting pan with the white wine; bring to a boil; add the cream and let reduce 2 minutes; correct the seasoning;
  6. strain the sauce and pour into a sauce boat.
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