Rabbit With Thyme And Mustard
|Olive oil||2 Tablespoon|
|Rabbit||2 Pound, cut into pieces (1 Kilogram)|
|Dijon mustard||3 Tablespoon|
|Chicken stock||1 1⁄4 Pint (3 Cups, 750 Milliliter)|
|Red wine||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Fresh thyme sprigs/1 teaspoon dried thyme||6|
|Small new potatoes||8 Ounce (250 Gram)|
|Freshly ground black pepper||To Taste|
1. Heat oil in a large saucepan over a medium heat, add rabbit and cook, turning frequently, for 10 minutes or until brown on all sides.
2. Add mustard, stock, wine and thyme to pan and bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 1 1/2 hours or until rabbit is tender. Add potatoes and cook for 30 minutes longer or until potatoes are tender. Season to taste with black pepper.