Rabbit in Mustard Sauce

Name: Rabbit in Mustard Sauce
Cook time: 45 min
Total time: 105 min
Yield: 4
Ingredients: 50 g unsalted butter or margarine; 4 rabbit bolt; 100 g breakfast bacon; 1 onion; 3 twig fresh thyme; 2 dried laurel leaves; 250 ml dry white wine; 250 ml chicken broth from tablet; 20 g wheat flour; 250 ml fresh cream; 2 el Zaanse mustard

Rabbit with bacon and a sauce of mustard, whipped cream and flour.

Ingredients

Directions

Heat half of the butter in a frying pan. Sprinkle the bolts with salt and pepper and roast in brown for 10 minutes.
Take out of the pan. Let the shortening sit.
In the meantime, cut the bacon fine and cut the onion. Ris the leaves of the sprigs of thyme. Fry the bacon for 5 minutes in the remaining shortening.
Add the onion after 2 minutes. Add the thyme, bay leaves and wine, and reduce the heat to half in about 5 minutes.
Add the bolts and stock and let the bolts on low heat for 1 hour with the lid slanted on the pan.
Melt the rest of the butter in a large saucepan. Stir in the flour and simmer for 5 minutes on low heat (roux).
Take the bolts out of the frying pan, remove the bay leaf and scoop the cooking liquid (about 450 ml) at the roux.
Bring to the boil while stirring and pour back into the frying pan. Add the whipped cream and mustard.
Put the bolts back in the pan and heat for 5 minutes on low heat. Season with pepper and salt.