Rabbit with White Wine and Mustard
70% автентично · European Fusion
A creative twist on rabbit in white wine, incorporating Dijon mustard for a tangy and slightly piquant flavor profile, balanced with cream for richness.
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Съставки
- Rabbit, cut into pieces1.5 kg
- Dry white wine400 ml
- Onions, thinly sliced2 medium
- Garlic, minced3 cloves
- Dijon mustard2 tbsp
- Heavy cream150 ml
- Chicken broth200 ml
- Butter2 tbsp
- All-purpose flour1 tbsp
- Saltto taste
- Black pepperto taste
- Fresh chives, chopped (for garnish)1 tbsp
Стъпки
- 1
Season rabbit pieces with salt and pepper.
- 2
Melt butter in a large pot over medium-high heat. Brown rabbit pieces on all sides. Remove and set aside.
- 3
Add sliced onions to the pot and sauté until softened and lightly golden, about 10 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Sprinkle flour over the onions and stir for 1 minute.
- 6
Pour in the white wine, scraping the bottom of the pot. Bring to a simmer.
- 7
Stir in the chicken broth and Dijon mustard.
- 8
Return the rabbit pieces to the pot. Bring to a simmer, then cover and reduce heat to low.
- 9
Simmer for 1 to 1.5 hours, or until rabbit is tender.
- 10
Stir in the heavy cream and heat through gently, do not boil.
- 11
Adjust seasoning with salt and pepper.
- 12
Serve hot, garnished with fresh chives.
