Rabbit in mustard sauce: very unbanal delicacy

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Rabbit - a delicious, hearty useful, but if you live in the city - a little expensive, I admit. Finding a good rabbit in a store - is problematic. And the whole carcass, to be honest, it is better not to buy. Bones in it like for my taste, more than meat.

It's better to tighten and look for this dish rabbit fillets, in extreme cases - his legs. Not everywhere, alas there... Why? Who knows. Maybe just because after the cut fillet is not so much?

Another caveat: often under the guise of rabbit fillets sell hip. In appearance not specify, but the price of filet and thigh meat - different. Because if you do not trust the seller to the best, better to take the rabbit legs.

However, efforts to find ingredients rewarded with a real culinary ecstasy. And messing with the preparation for a long time is not necessary.

Look, do again: cut meat.

We make two: warm up to scorodite a mixture of olive oil and butter

We make three - fried rabbit in it (and do it in portions, so that each piece clutched appetizing crust)

Then in the same oil fry the onion and garlic white

The fried onions and pour the wine on the maximum heat evaporated it: during this alcohol will evaporate and the sauce will be safe even for the non-drinkers.

As with ulcer - I do not know, because it is now in the course are seasonings. Add the thyme and queen of this dish - mustard. If you suddenly find honey, go Dijon or grain. But from the Russian should be abandoned - it is too harsh.

Now, when the sauce is almost ready, spread it in the meat and begin to simmer. Here in what a counter - heating should be minimal, that is, the sauce should only "podkipat", but does not boil.

In this mode, cooking time - forty-five minutes. When the clock ottikayut all rely meat again... we got! Then increase the fire and evaporate the sauce by half. But that's not all.

Evaporated? Reduce the fire and add the cream, warm up. Return meat to the sauce (there and back here, so here's our rabbit-traveler), warm up and turned off the burner, give a little infusion.

Season with salt, pepper just before serving.

Layout products: • Rabbit fillet - 1 kg • White onions - 1 pc • 3-4 cloves garlic • Honey Mustard 3 l • Mustard • acute 1L dry white wine 150-200 ml • c • 100 Cream Butter, olive oil Thyme • • Salt and pepper

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