Ingredients
- 1 rabbit cut into pieces
- 4 tbsp Marie Hot mustard
- 2 shallots
- 1/2 cube of chicken stock
- 25 ml of cream
- 2 tablespoons oil
- 30 g butter
- 1/2 bunch of parsley
- Salt
- pepper
Servings: people
Ma recette
- Dilute the half cube of chicken stock in 200 ml of hot water. Peel and chop the shallots.
- Heat the butter and oil in a skillet and brown the rabbit pieces. Add the shallots and stir until slightly golden. Add the chicken stock, salt and pepper, half cover and simmer for 30 minutes.
- After this time, add the Marie Hot mustard and cream to the pan, Stir with a wooden spoon to mix well, adjust the seasoning to taste and sprinkle with chopped parsley.
- Continue cooking for 15 minutes and serve immediately with fresh pasta for example.
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