Rabbit, fried in the Pan, with mustard

Ingredients for Rabbit, fried in the Pan, with mustard

Instructions for Rabbit, fried in the Pan, with mustard

To prepare the Rabbit, fried in the Pan, with mustard recipe, please follow these instructions:

Rabbits are bought peeled and set aside. Cut the head of and boxes it. slice the thighs and Forelegs of and share back in 4 parts across. The rabbit is now split into 8 pieces.

Season Rabbit pieces with salt and pepper and butter them well into the dijon mustard.

Take slice into small dice. Arrow the onions and chop them roughly.

Brown pork dice in a thick-bottomed pan. Take them up with a skimmer and melt the butter in the fat.

Sauté the chopped onion and the whole, peeled garlic cloves in it. Brown then rabbit pieces. Map, otherwise will be mustard bitter.

Add the white wine and herb bouquet and let the law stand on a low heat, covered, until meat is tender, about 50 minutes.

Cut the root slice of mushrooms. Rinse them briefly, dry them and cut them into slices.

Saute mushroom slices in the butter in a frying pan and place them to the side.

Tag rabbit meat up with a slotted spoon, put it in a half deep casserole dish and cover with tinfoil, so the meat stays hot.

SI cloud up in a pan. Add the piskefløden and let it cook a little into mushroom slices and pork dice. Add and season with salt and pepper. Whisk lemon juice in.

Pour sauce over rabbit meat and serve immediately.

Tips:
The sauce can be smoothed over with a little corn flour flour. Served with pillekartofler or rice. Can be frozen. Durability: 2-3 months.