Rabbit With Thyme And Mustard Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 1 kg/2 lb rabbit, cut into pieces | ||
| Dijon Mustard | 3 Tablespoon | |
| 3 cups/750 ml/1 1/4 pt chicken stock | ||
| 1/2 cup/125 ml/4 fl oz red wine | ||
| 1 teaspoon dried sprig | 6 | |
| 250 g/8 oz small new potatoes | ||
| black pepper | 1 | |
Directions
1. Heat oil in a large saucepan over a medium heat, add rabbit and cook, turning frequently, for 10 minutes or until brown on all sides.
2. Add mustard, stock, wine and thyme to pan and bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 1 1/2 hours or until rabbit is tender. Add potatoes and cook for 30 minutes longer or until potatoes are tender. Season to taste with black pepper.
2. Add mustard, stock, wine and thyme to pan and bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 1 1/2 hours or until rabbit is tender. Add potatoes and cook for 30 minutes longer or until potatoes are tender. Season to taste with black pepper.
Chef
