Rabbit in creamy mustard sauce

Delicious rabbit in tender creamy gravy

Ingredients

• rabbit (whole carcass or legs) 1 kg
• mustard (grain) 4-5 tablespoons
• olive oil 2 tablespoons
• chicken broth 200 ml
• dry white wine 200 ml
• cream (20%) 200 ml
• egg yolk 1 pc
• rosemary 1 sprig
• butter 20 g
• parsley and dill 1 tablespoon each
• salt
• freshly ground pepper

Directions

1. Wash the rabbit, dry it and cut it into pieces (I used only rabbit legs).
2. Put Dijon mustard, salt, pepper in a bowl, pour in olive oil - mix everything.
3. Rub the rabbit mustard mixture and leave to marinate for ~ 1 hour.
4. Transfer the rabbit to a thick-bottomed saucepan or deep saucepan, add a sprig of rosemary.
5. Pour broth and white wine into the rabbit.
6. Bring the liquid to a boil, add a little salt and cover the pan with a lid (or tighten with foil).
7. Place the pot with the rabbit in the oven at ~ 200 ° C for 50-60 minutes.
8. Transfer the finished pieces of rabbit to a small, clean saucepan, cover and remove to a warm place.
9. Prepare a mustard-cream sauce.
10. Strain the sauce in which the rabbit was cooked through a sieve and pour into a clean saucepan or stewpan.
11. Boil the sauce, over high heat, to about half the original volume.
12. Pour cream into the sauce.
13. Heat the sauce over low heat for ~ 5-10 minutes.
14. Add salt and pepper to taste.
15. Add a piece of butter to the sauce and stir to melt the butter.
16. Then remove the saucepan with the sauce from the heat, add the yolk and stir very quickly so that the yolk does not curdle.
17. Add chopped herbs and stir again.
18. Serve the rabbit with pasta and creamy mustard sauce.