Rabbit in mustard sauce
Rabbit meat provides complete protein, while sugar-free Dijon mustard gives the sauce a distinctive sharpness. Slow braising with celery, carrot and rosemary keeps the meat tender.
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1 kg 176 gram
Servings: 4 (1 serving ≈ 262 gram)
Digestion time: 15 hours
Complete protein: ✔
Coat rabbit meat (500 g) with sugar-free Dijon mustard (30 g).
Lightly fry carrot (150 g), garlic (10 g) and celery (150 g) in beef fat (5 g).
Add the rabbit, chicken broth (200 g), table salt (to taste) and black pepper (to taste). Top with rosemary (2 g), cover and stew until tender.
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