This recipe mustard Rabbit court takes some time to prepare, but worth it!
Ingredients
Half a dozen rabbits joints 4 large tablespoons Dijon mustard seasoned flour large knob of unsalted butter (a few ounces is about right) 3 or 4 rashers bacon on garlic bulbs around a pint of cream
Method
Wash and dry your rabbit pieces. Do give them in a large bowl with salted water and soak for a few hours can be. Drain anddry.
Coat the rabbit joints evenly with Dijon mustard and leave them in a cool place overnight. (I propose the fridge). The next day, I said this rabbit mustard recipe takes time. Dust the rabbit joints seasoned lightly with flour, shake off any surplus.
Melt the butter in a flameproof casserole and the rabbit joints on both sides. Lift the rabbit joints and set it aside. Peel and finely chop the onion and garlic and season to taste one. Remove the barkChop the bacon and coarse. Fry the bacon in butter for three or four minutes, add the onion and garlic and cook over low heat until the onion is soft.
Return the Rabbit joints, the casserole with a tight-fitting lid and cook over very low heat, cover of another thirty minuet. Remove the pan from the heat and stir in the cream. Cover again with a close fitting lid and throw the lot in a preheated oven at about 180C. Cook for about forty fiveMinuets .. You might want to stir the pot once or twice during cooking time.
Serve directly out of the pot (do not burn the table mind you)! Boiled potatoes and the usual green vegetables can be good with this dish. You may want a couple of croutons on top and throw. Enjoy.
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