Rabbit with Mustard

Name: Rabbit with Mustard
Yield: 4
Ingredients: 2 cups of chicken broth (or 1 envelope dissolved in water); 1 cup of heavy cream; 1 cup of white wine; 2 tablespoons of olive oil; 1 tablespoon of chopped onion; 1 tablespoon of mustard; 1/2 teaspoon of thyme; 3 cooked carrots cut into sticks; 2 rabbit haunches; 1 chopped carrot; 1 clove of garlic; 1 bay leaf; Salt and black pepper to taste

1
2 cups of chicken broth (or 1 envelope dissolved in water)
2
1 cup of heavy cream
3
1 cup of white wine
4
2 tablespoons of olive oil
5
1 tablespoon of chopped onion
6
1 tablespoon of mustard
7
1/2 teaspoon of thyme
8
3 cooked carrots cut into sticks
9
2 rabbit haunches
10
1 chopped carrot
11
1 clove of garlic
12
1 bay leaf
13
Salt and black pepper to taste

Ingredients

1
2 cups of chicken broth (or 1 envelope dissolved in water)
2
1 cup of heavy cream
3
1 cup of white wine
4
2 tablespoons of olive oil
5
1 tablespoon of chopped onion
6
1 tablespoon of mustard
7
1/2 teaspoon of thyme
8
3 cooked carrots cut into sticks
9
2 rabbit haunches
10
1 chopped carrot
11
1 clove of garlic
12
1 bay leaf
13
Salt and black pepper to taste

Directions

1
Season the rabbit haunches with salt and pepper
2
After that, brush them with mustard
3
Saute the onion, carrot, garlic, thyme, and bay leaf in olive oil
4
Add the meat and let it brown on all sides
5
Add the wine and scrape the bottom of the pan well
6
Put the haunches in a baking dish, add the broth, and cover with aluminum foil
7
Bake for 30 minutes or until the meat is tender
8
Remove the meat and strain the sauce
9
Pour the sauce into a pot and reduce it slightly
10
Add the heavy cream
11
Cut each haunch in half and serve on individual plates
12
Garnish with carrot sticks and cover with the sauce.