In a casserole with butter or oil, fry over live heat, the rabbit.
| 🚻 4 Diners | 🕘 45m | 🍵 Media | 🤯 |
| Ingredients to make rabbit to mustard: |
| 1 Troked rabbit 1 onion 1 glass of wine 2 tablespoons of liquid cream 2 tablespoons of mustard tomillo or parsley 50 gr. of butter or oil salt pepper |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make rabbit to mustard:
2. When golden, add the fine trenches onion.
3. Salpimentar and pour the wine.
4. Let cook, over low heat, for 45 minutes at the end of cooking, remove the pieces of rabbit and reserve hot.
5. In a bowl mix the liquid cream and mustard.
6. Add to the sauce of the casserole stirring but without boiling.
7. Serve the rabbit with the sauce above and sprinkled slightly with a little thyme or parsley.
8. Accompany with steamed potatoes or green salad.
