Rabbit baked with mustard and sun-dried tomatoes

Delicious, tender, rabbit ..)

Ingredients

• rabbit 600 g (half a bowl)
• rabbit liver (optional)
• onions 1-2 pcs (150 g)
• hot mustard 2 tbsp (no slide)
• grained mustard 1 tbsp (no slide)
• 3 cloves garlic
• sun-dried tomatoes in oil (optional) 100 g
• rosemary 1 sprig
• dry white wine 40 ml
• olive + butter
• salt
• freshly ground pepper

Directions

1. rabbit 600 g (half a bowl)
2. rabbit liver (optional)
3. onions 1-2 pcs (150 g)
4. hot mustard 2 tbsp (no slide)
5. grained mustard 1 tbsp (no slide)
6. 3 cloves garlic
7. sun-dried tomatoes in oil (optional) 100 g
8. rosemary 1 sprig
9. dry white wine 40 ml
10. olive + butter
11. salt
12. freshly ground pepper
17. Wash the rabbit, dry it and cut into portions (including the bones).
18. Mix both types of mustard, add ~ 1 teaspoon of olive oil or vegetable oil and stir.
19. Rub the pieces of rabbit with salt, freshly ground pepper and mustard mixture.
20. Peel the onion and chop finely.
21. Peel the garlic and finely chop or pass through a garlic extractor.
22. Grease a deep saucepan, thick-walled saucepan or cast-iron pan with butter (~ 30 g).
23. Place the rabbit in the pan, add the onion and garlic.
24. Add a little salt, freshly ground pepper and drizzle with olive / vegetable oil (~ 1 tablespoon).
25. Tighten the pan with foil or cover tightly.
26. Bake for ~ 1 hour 15 minutes in an oven preheated to 180 ° C.
27. Remove the lid or foil.
28. Add rosemary and sun-dried tomatoes to the rabbit, and stir the roast so that the rosemary and tomatoes are underneath the meat.
29. Pour wine into the rabbit.
30. Bake for another 1 hour 15 minutes, pouring juice over the meat every 20 minutes.
31. Wash and dry the rabbit liver.
32. Cut the liver into small pieces, season with salt and pepper.
33. 15 minutes before cooking, add it to the pan to the meat.
34. Remove the cooked roast from the oven, cover with a lid or foil and let stand for ~ 10 minutes.
35. Serve with mashed potatoes, pasta or rice.