Rabbit Loin with Mustard

Name: Rabbit Loin with Mustard
Yield: 4
Ingredients: 2 rabbit loins; salt and black pepper to taste; 1 tablespoon of mustard; 2 tablespoons of olive oil; 1 tablespoon of chopped onion; 1 carrot, peeled; 1 clove of garlic; 1/2 teaspoon of thyme (optional); 1 bay leaf; 1 cup of white wine; 2 cups of chicken broth; 1 cup of heavy cream; 3 cooked carrots, cut into strips

1
2 rabbit loins
2
salt and black pepper to taste
3
1 tablespoon of mustard
4
2 tablespoons of olive oil
5
1 tablespoon of chopped onion
6
1 carrot, peeled
7
1 clove of garlic
8
1/2 teaspoon of thyme (optional)
9
1 bay leaf
10
1 cup of white wine
11
2 cups of chicken broth
12
1 cup of heavy cream
13
3 cooked carrots, cut into strips

Ingredients

1
2 rabbit loins
2
salt and black pepper to taste
3
1 tablespoon of mustard
4
2 tablespoons of olive oil
5
1 tablespoon of chopped onion
6
1 carrot, peeled
7
1 clove of garlic
8
1/2 teaspoon of thyme (optional)
9
1 bay leaf
10
1 cup of white wine
11
2 cups of chicken broth
12
1 cup of heavy cream
13
3 cooked carrots, cut into strips

Directions

1
Season the rabbit loins with salt and black pepper to taste
2
Brush the mustard onto the loins
3
Sear the onion, carrot, garlic, thyme, and bay leaf in olive oil
4
Add the loins and let them brown on all sides
5
Add the white wine and scrape the bottom of the pan to release the golden-brown bits
6
Transfer to a baking dish
7
Add the chicken broth and cover with aluminum foil
8
Bake until the meat is tender
9
Remove the meat from the broth
10
Reduce the broth by simmering it
11
Add the heavy cream
12
Serve the rabbit loin on individual plates
13
Arrange the carrot strips over the meat and top with the sauce
14
Let it sit for 4 servings