Il mustard rabbit It is a second course with a strong and refined character. This preparation enhances the tenderness of white meat and the aromatic vivacity of mustard.
To begin, dry the pieces thoroughly. rabbit with kitchen paper. A well-dry surface ensures a intense and uniform browningThis step defines the basis of the flavor.
Heat theextra virgin olive oil in a large saucepan. Add the clove of garlic Crushed to delicately flavor. Remove when fragrant.
Arrange the rabbit pieces without overlapping them. Brown over medium heat until golden brown. even browning on each side. Turn carefully to avoid breakage.
Shade them with dry white wine and let the alcohol evaporate. This step introduces a fresh and slightly acidic note. Reduce the heat immediately after.
Join the mustard distributing it over the meat. Mix to create a creamy and enveloping sauce. Rule with salt e freshly ground black pepper.
Cover the saucepan and continue cooking over low heat for about fifty minutes. Add a little hot water if necessary. Keep a slow and controlled cooking.
During cooking, the meat becomes soft and juicy. The sauce gradually thickens, creating a velvety and compact consistency.
Toward the end of cooking, uncover the pan to concentrate the flavors. Make sure the base is creamy but not too thick.
Visually, the dish features golden hues with a shiny surface. Its appearance conveys intensity and structure.
Balance and depth emerge on the palate. The mustard adds character without overpowering the rabbit's delicacy.
Il contrast between spicy flavor and tender meat It defines the dish's identity. Each portion is harmonious and well-structured.
Rabbit with mustard lends itself to a warm and convivial service. Thanks to the initial browning and gentle cooking, the final result combines intensity, balance and flavour consistency.
Pairing suggestions
🍷Wine: a Pinot Noir dell'Oltrepò Pavese DOC with good freshness supports the structure of the dish.
🍺 Beer: a Pinot Noir dell'Oltrepò Pavese DOC with good freshness supports the structure of the dish.
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Portions:
4
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difficulty:
Media
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Preparation:
20 minutes
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Cooking time:
60 minutes
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Total:
80 minutes
Ingredients
- 1 rabbit (in pieces, about 1,2 kg)
- 2 spoon(s) mustard
- 1 segment(s) garlic
- 0,5 glass(es) dry white wine
- qb extra virgin olive oil
- qb salt
- qb black pepper
Preparation
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1
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Dry the rabbit Dry the rabbit |
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2
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Flavor the oil Heat the oil and add the crushed garlic. |
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3
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Heat the oil and add the crushed garlic. Brown the meat |
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4
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Blend with wine Blend with wine |
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5
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Pour in the white wine and let it evaporate. Add the mustard |
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6
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Spread the mustard and mix gently. Adjust the flavor |
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7
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Add salt and pepper to taste. Cover and simmer for about fifty minutes. |
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8
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Reduce the sauce Reduce the sauce |
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9
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Reduce the sauce Arrange on a warm plate and drizzle with the sauce. |
