Rabbit in Mustard Sauce
75 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Finely chop the onion. Cut the carrots, celery, and well-washed leek into smaller pieces. Cut the bacon or speck lengthwise into strips 0.6×3 cm and place in the freezer for 20 minutes.
Cut openings the size of the bacon or speck strips into individual rabbit portions with a thin knife and fill these openings with them. Thoroughly season the meat with salt and pepper on all sides.
In a pot, heat the oil over high heat and brown the rabbit portions on both sides until golden. Remove the meat from the pot and set aside on a plate. Reduce the heat to less than half and add the chopped vegetables to the pot. Sauté, stirring frequently, for 3–4 minutes.
Chef's tip
Once you finally stir in the chilled butter, you must not boil the sauce under any circumstances. It would become greasy. Stir in the chilled butter gradually, in portions. This will thicken and beautifully smooth the sauce. Rabbit tastes great with wide noodles or ham dumplings.