Rabbit with Mustard and Cumin
Recipe by Chef Loukas Papalazarou
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INGREDIENTS
- 1 Rabbit, cut into portions
- Olive oil for frying
- 1 tablespoon (10g) Cumin (Artyisia)
- 650ml Water
- 1 teaspoon Mustard
- 1 Chicken stock cube
- 1 ½ teaspoons Salt
- A little Black pepper
METHOD
- Heat the olive oil in a pan and when hot, brown the rabbit pieces. Add the mustard, stir, and pour in the water.
- Cover the pot and simmer until the rabbit is cooked through and has absorbed almost all the water.
- Add the stock cube, the cumin, and season with salt and pepper to taste.
