Rabbit In Mustard Sauce With Cognac - A Step By Step Recipe With A Photo
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Video: Rabbit In Mustard Sauce With Cognac - A Step By Step Recipe With A Photo
Rabbit in mustard sauce with cognac is an exquisite dish. The bright sauce reveals the taste of the peculiar rabbit meat, turning it into a culinary masterpiece. Be sure to try this recipe, you'll love it!
Rabbit in mustard sauce with cognac is an excellent French dish. In my family, rabbit meat is not very fond of, but in this form it disappears very quickly. I cook the rabbit quite rarely, mostly for holiday feasts once or twice a year. Today I am sharing a recipe on how to prepare this exquisite dish simply and easily. Only legs were used in the recipe, but you can take a whole rabbit cut into pieces. Creamy sauce with delicate Dijon mustard, gives the meat an elegant taste, and the cognac - a
spicy note. Try this recipe and your guests will be delighted!
Purpose: For lunch / For dinner / For a banquet table
Main ingredient: Meat / Rabbit / Dairy products / Cream / Mustard
Dish: Hot dishes / Roast
- Rabbit legs - 4 Pieces
- Dijon Mustard - 200 Grams
- Cream 20% - 250 Milliliters
- Butter - 50 Grams
- Cognac - 30 Milliliters
- Salt - 1 Teaspoon
- Rosemary - 1 Teaspoon
- Ground black pepper - 1/2 Teaspoon
How to cook "Rabbit in mustard sauce with cognac"
Season the legs of the rabbit with salt and pepper. Brush the meat with mustard and place in a deep saucepan. Add rosemary and sauté the rabbit for 15 minutes. Turn the meat over, cover and cook for another 15 minutes. When the rabbit is fried, put it in a separate bowl, and after frying, drain the oil into a deep bowl. Add cream to the same saucepan and mix everything well. Bring to a boil.
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