Rabbit with mustard sauce
Ingredients
6 x rabbit legs (rear)
150 g bacon chopped
4 x onions chopped
5 x garlic cloves, chopped
50 g butter
500 ml chicken stock
1/2 cup white wine
2 tbsp Dijon mustard
Fresh thyme, chopped
Fresh bay leaf
1/2 cup parsley, chopped
Plain flour
Olive oil
Salt
Pepper
Method
Preheat your oven to 180 C. In a baking dish (cast iron or ceramic with lid) on a stove top, heat the butter and olive oil and brown the bacon, onion, and garlic for about five minutes. When done, set aside. Dust the rabbit in flour and brown in the baking dish for a few minutes on each side. Deglaze the pot with the wine on high heat. Scrape the sides of the dish into the mix as this will add to the flavour. Return the bacon, onions and garlic to the oven dish. Add the chicken stock, thyme and the bay leaf. Mix the ingredients well. Pop the lid on the dish and bake for two hours. Flip the legs over after the first hour. Remove the dish from the oven and check with a fork to see if the meat comes off the bones easily. If so, remove the rabbit pieces and wrap in aluminum foil and set aside. Place the oven dish on the stove at high heat. Stir and reduce for a few minutes, until you have a thick consistency. Add the Dijon mustard and fresh chopped parsley. Stir well. Serve the rabbit legs on top of a dollop of mashed potatoes and drizzle the mustard sauce over.
