Rabbit, braised

By á-478

Ingredients

• a little butter
• olive oil
• 4 seasoned rabbit joint
• shallots
• 100 ml of chicken stock
• 100 ml of dry white wine
• bay leaf
• fresh thyme
• dijon mustard
• double cream
• lemon juice
• fresh parsley

Preparation

Step 1

Melt a little butter and EVOO in a pan, brown rabbit joints, remove from pan. Add chopped shallots and cook until coloured. Add 100 ml of chicken stock, wine, bay leaf and fresh thyme. Add mustard. Add rabbbit and cover, cook gently until tender(45 min - 1hour). Remove joints, bubble sauce and reduce 5 min until thickened, add a dash of double cream, squeeze of lemon juice and fresh parsley. Serve.