Ingredients:
1 rabbit cut into serving size pieces
1 finely cut onion
1 spoonful of olive oil
3-4 cups of chicken stock
1 cup of white wine
2 spoonfuls of mustard seeds, roughly crushed
1 spoonful of finely chopped fresh rosemary
salt and freshly ground pepper
small branches of rosemary for decoration
Method:
1. Sauté the onion lightly and add the rabbit pieces to sauté as well, turning constantly so they don’t burn – only slightly brown.
2. Add the stock, the mustard seeds, rosemary, wine and salt and pepper.
3. Continue cooking for about 1 hour till the meat is tender.
