Rabbit with mustard and herbs

Tender simmered rabbit with mustard and fresh herbs; traditional low-carb dish.

schedule Prep (min)
20
whatshot Cook (min)
90
timer Total (min)
110
account_circle Servings
4
420 kcal
Par portion
28.0 g
Lipides
38.0 g
Protéines
2.0 g
Glucides nets
Ingredients

Instructions
  1. Sear the salted and peppered pieces of rabbit in a casserole dish with the olive oil until browned; to book.
  2. Sweat the onion, add the mustard, stir in the broth and herbs. Return the rabbit to the casserole dish.
  3. Cover and simmer for 1 hour 15–1 hour 30 minutes over low heat until tender; adjust the seasoning at the end of cooking.
  4. Serve hot, top with a little juice and sprinkle with chopped fresh herbs.

Variants
  • Add a touch of cream at the end of cooking for more creaminess.

Tips
  • Use regular pieces for even cooking.
FAQ
Yes, defrost completely and pat dry before cooking.

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Tomasz Kowal Poland

Chef Tomasz Kowal

Poland

Eastern-European Low-Carb

Reworks traditional comfort dishes using seasonal produce and lean proteins.

Chef's recipes

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