Braised mustard rabbit

Name: Braised mustard rabbit
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Shallots; 2 Branches of rosemary; 1 (approximately 1,3 kg, cut into pieces by the butcher) Rabbit; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g Butter; 100 ml Cognac; 150 ml dry white wine; 2 TABLESPOONS spicy mustard; 2 TABLESPOONS Mustard with whole grains; 50 g Fresh cream

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Shallots
2 Branches of rosemary
1 (approximately 1,3 kg, cut into pieces by the butcher) Rabbit
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g Butter
100 ml Cognac
150 ml dry white wine
2 TABLESPOONS spicy mustard
2 TABLESPOONS Mustard with whole grains
50 g Fresh cream

Directions

1
Peel and finely dice the shallots. Wash the rosemary, pluck the needles roughly from the twigs. Wash the rabbit pieces, dab dry and season with salt and pepper. Melt butter in a large pot and fry meat in it.
2
Take out the rabbits. Deglaze the roast with cognac and flambé.
3
Pour wine and 100 ml water into the pot, put rabbit back in. Add rosemary and shallots. Season with salt and pepper and simmer covered for about 45 minutes at low heat.
4
Add both mustards and crème fraîche. Bring to the boil, simmer for about 5 minutes, season with salt and pepper.