# Składniki:
→ Meat
01 - 1.5 kg rabbit, cut into pieces
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 onion, chopped
04 - 2 carrots, sliced
05 - 2 garlic cloves, minced
06 - 200 g mushrooms, sliced
→ Liquids
07 - 500 ml dry white wine
08 - 250 ml chicken broth
09 - 2 tablespoons Dijon mustard
→ Herbs
10 - 2 sprigs fresh thyme
11 - 1 bay leaf
12 - Salt and pepper to taste
# Przygotowanie:
01 - Heat the olive oil in a large Dutch oven over medium heat. Add the rabbit pieces and brown them on all sides. Remove the rabbit and set aside.
02 - In the same pot, add the onion, carrots, and garlic. Sauté until the vegetables are softened, about 5 minutes.
03 - Add the mushrooms and cook until they are browned.
04 - Return the rabbit to the pot and stir in the white wine, chicken broth, Dijon mustard, thyme, and bay leaf. Season with salt and pepper.
05 - Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for 1 hour, or until the rabbit is tender.
06 - Remove the rabbit and keep warm. Increase the heat to medium-high and reduce the sauce for about 10 minutes, until thickened.
07 - Serve the rabbit with the sauce spooned over the top.
