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Rabbit in a mustard sauce
Serves approx. 4 -6
1300 g rabbit (saddle or haunch)
Salt and freshly ground black pepper
3 tbsp Dijon mustard
100 g bacon, diced
30 g butter
1 tbsp flour
2 onions, finely diced
250 ml white wine
1 tsp dried thyme, ground
3 tbsp crème fraîche
Method:
1. Season the rabbit with salt and
pepper, and spread over 2 tbsp
mustard.
2. Fry the bacon in the butter in a
roasting dish, then add the rabbit and
continue to fry, turning the meat until it
is nicely browned. Sprinkle in the flour.
Add the onions, thyme and wine,
stirring to blend the ingredients.
Transfer to a suitable roasting dish and
roast uncovered in the oven.
3. Transfer the meat to a serving dish.
Add the rest of the mustard, the crème
fraîche and, if required, some water to
the juices in the pan and thicken with
cornflour.
Use one of the following functions:
Automatic / Cook / Game / Rabbit /
Pieces
Duration: Approx. 35 minutes
or:
Fan plus
Temperature: 170–190 °C
Shelf level: 1
Duration: 30–35 minutes
Game recipes
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