Rabbit in mustard sauce

Ingredients for a rabbit in mustard sauce

1 rabbit weighing 1.5 kg
1 small onion
3 tablespoons olive oil
350 ml. chicken or vegetable broth
250 ml. dry white wine
125 ml. cream 20% fat
2 tablespoons Dijon mustard
1 tablespoon chopped herbs (parsley, dill, basil)
lemon juice
1 teaspoon dried thyme or rosemary
salt
pepper

Preparation of rabbit in mustard sauce

Rabbit cut into portions.
Mix the mustard, thyme, salt and pepper. Grate received a mixture of rabbit pieces and fry in olive oil on both sides.
Put the rabbit pieces on a platter, in the same pan fry the chopped onion. As soon as it browns, add broth, cream and wine. Stir, bring to a boil, reduce heat and cook at low boil for 5 minutes, shift the rabbit in the pan, cover and simmer 45 minutes.
Remove the rabbit from the sauce, close it to remain hot.
Add chopped greens. Bring to a boil and Uvaria to a small sauce thickens.
Add a few drops of lemon juice and dosolit to taste.
Cover with rabbit sauce and serve.

Bon Appetit!