Recipe

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• 800 g rabbit
• 2 tbsp olive oil
• 1 cup all-purpose flour
• 1 cup dry white wine
• 1 garlic clove
• 1/2 bay leaf
• 1 tsp thyme
• 1 tbsp dijon mustard
• 2 cups chicken stock
• 2 tsp salt
• 1 tsp pepper

• 1 Cut rabbit meat into portion parts, as if you will do it with chicken. Mix flour, salt and pepper and roll rabbit parts into flour.
• 2 Take a frying pan (best Teflon one) put some olive oil and fry rabbit until brownish on all sides.
• 3 Add garlic and fry not more than 1 minute. Add wine, thyme, bay leaf. Stir with wooden ladle removing burned parts (if there are any).
• 4 Cook on easy fire 45 minutes. Add some chicken stock if necessary. Add mustard, stir and cook about 5 minutes.
• 5 The sauce must be dense, but not too much. Serve with mashed potato.