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!

Cooking description:

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

Ingredients:

• 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

Servings: 4

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.