Rabbit with Mustard Sauce

Mix flour, salt and pepper in a deep dish. Reduce temperature, turn meat in batches in the seasoned flour to the other side and fry over medium heat for about ten minutes, remove, coat with mustard.

Dab up drippings with kitchen roll, add a little oil if necessary. Sauté shallots and garlic. Pour in wine, reduce by half. Add stock, bay leaf spice and kitchen herbs, bring to boil, add meat repeatedly, reduce temperature.

Simmer: about one hour with the lid closed at low temperature.

Remove the bay leaf seasoning and herbs. Mix in olives, mustard and crème fraîche, just heat, season.

Serve with: e.g. sprouted potatoes.

Drinking temperatures: Viognier, Châteauneuf-du-Pape: 10-12 °C , Beaujolais: 12-14 °C

Our tip: It is best to use fresh herbs for a particularly good aroma!

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