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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. As indicated in the introduction I have doubled the sauce of the original recipe. You may therefore halve it if you are not as partial to sauce as I am. | 2. Preheat oven 180°C / 355°F / gas 2. | 3. Remove any visible fat from the rabbit meat. Rinse rabbit meat under cold water and drain well with kitchen paper. | 4. Brush pieces with mustard, but do not use too much of it, as it otherwise will burn during the frying process. Generously salt and pepper the meat. | 5. Fry the meat pieces in portions in hot olive oil in an oven-safe pot until they have a nice colour. Use more oil if necessary. Put browned meat aside. | 6. Fry onions and bacon in the pot you fried the rabbit for 5 minutes, stirring frequently. Sprinkle with flour and stir. Add wine and stock and bring to a boil while you keep stirring. Add meat and thyme leaves. | 7. Cover with a lid and cook in the oven for 75-90 minutes or until tender. Remove pot from oven and put on stove. Add cream and 3 tablespoons of Dijon mustard. Mix and check if you want to add another tablespoon. Season to taste. Cook for a few minutes on the stove until the sauce is creamy. | 8. Serve on individual plates with mashed potatoes and vegetable of your choice. Garnish meat with thyme sprigs or thyme leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rabbit	1 5/8			-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-
mustard	2	tablespoons		1.89	0.3269	0.2002	0.0294
olive oil				-	-	-	-
onion	4		chopped	176.0	41.096000000000004	4.84	0.44
bacon	6	slices	sliced	700.56	2.1504	21.2016	66.6792
flour	4	tablespoons		144.57	31.6514	2.3502	0.5609
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
white wine	1	cup		-	-	-	-
thyme leaf	2	teaspoons		-	-	-	-
single cream	1	cup		-	-	-	-
dijon mustard	3 -4	tablespoons		-	-	-	-
thyme				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.