- 2 rabbits cut into ~3 pieces
- Marinate in oil, salt, pepper, herbs, mustard for a couple of hours
- Cook 250g of bacon bits, then remove the bacon
- Sear the rabbit pieces for 2min on each side on hot in the bacon grease
- Turn to medium high, fry an onion (not burning it)
- Add some garlic for a couple of minutes
- Deglaze with white wine (about 1-2 cups)
- Add chicken broth (2 cups)
- Add milk (~1 cup)
- Add more Dijon mustard (1/2 cup)
- Add the rabbit back in
- Simmer with lid on for an hour