Today I cooked the rear half of a rabbit raised in the countryside, accompanied by Basmati rice.
Ingredients:
- pieces of rabbit
-
80 g butter - 5 tablespoons Dijon mustard
- fresh thyme
- 20 cl. cream
-
cloves of garlic - salt, pepper
- white wine
the butter at room temperature with 3 bedr. mustard and coat the rabbit pieces.
Brush with olive oil a baking sheet and place the rabbit.
Add the thyme, garlic, white wine, salt and pepper.
Place in oven for 50 minutes, stirring occasionally.
Cook Basmati rice.
Put the rabbit into serving dish. Mix the cream with the remaining mustard and "leather" with the sauce.
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