Rabbit fricassee in wine sauce

Cream, mustard and onion sauce gives the finished dish a piquancy and a special taste worthy of a festive table in a restaurant decoration. It may seem that cooking this dish is very difficult, but it's not - everyone can handle it.

So, first of all, we cut the rabbit into portions. If it has been frozen, we defrost it beforehand. In a large bowl, salt the meat and reshape it well so that each piece is salted. We leave the meat at room temperature for 30-45 minutes for salting.

In a large frying pan, heat the vegetable oil and fry all the rabbit pieces. It is important that when frying the pieces are fried on all sides and do not touch each other. If there is too much meat, and the frying pan is not large, fry the meat in parts. Before frying, wipe each piece with a dry towel from excess moisture and salt.

As soon as all the pieces of rabbit are fried, put them in a bowl and start preparing the sauce.

Wash the shallots, dry them and chop them finely. Fry the onion in the same pan in which the rabbit was fried. After a few minutes, when the onion becomes soft, add the wine, stir the contents with a spatula and simmer for 5 minutes. Add mustard, thyme to the sauce, pour in water and bring to a boil. Add salt if necessary to taste.

Put the rabbit pieces back in the pan, check that each of them is evenly covered with sauce. Cover with a lid and simmer on low heat for 45 minutes. This time is necessary for the meat to become soft, tender and literally lag behind the bone.

When the meat is completely ready, we take it out and put it on a plate. Add cream and parsley to the remaining sauce, slightly increase the heat and simmer until its amount is halved and the sauce thickens. Pour rabbit sauce, season with parsley and serve hot. The finished dish is perfectly combined with red wine and crispy white bread.

Bon appetit!