In the absence of seaweed mustard, this recipe will be easily declined with Dijon or old-fashioned mustard.
BUDGET: GOOD MARKET | PREPARATION: THIRTY MINUTES | COOKING: ELEVEN MINUTES
Ingredients (for 6 people)
- A rabbit cut into pieces
- 200 g of small Paris mushrooms
- 20 cl of heavy cream
- Two tablespoons seaweed mustard
- Three shallots
- A bouquet garni
- A tablespoon of flour
- 50 cl of muscadet AOC
- 40 g of butter
- A tablespoon of oil
- Salt and pepper from the mill.
Preparation of the recipe
1. Peel and chop the shallots. Heat the oil and half of the butter in a casserole dish. Put the pieces of rabbit back on high heat with the shallots. Sprinkle with flour, stir two minutes. Lower the heat, season, add the bouquet garni and muscadet. Cover and simmer for 40 minutes, stirring occasionally.
2. Meanwhile, clean the mushrooms and fry them in the pan with the remaining butter for five minutes.
3. After 40 minutes of cooking the rabbit, remove the bouquet garni, add mushrooms, mustard and heavy cream. Stir and continue cooking for ten minutes. Serve very hot.
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Rabbit with mustard with seaweed and muscadetOuest-France.frENLARGE
