Rabbit In Cream Sauce

Ingredients

• 1 1/2 lbs rabbit joints
• 1 tablespoon salt
• 1 chicken bouillon cube
• 2 onions, quartered
• to taste pepper
• 1 tablespoon cornflour
• 3 tablespoons cream
• 1 teaspoon french mustard

Recipe

• 1 cover rabbit joints with cold water in a large pan, add salt and leave them to soak for 1 hour.
• 2 then drain and wash joints under a running cold tap.
• 3 put the joints in a large saucepan with the bouillon cube, onions and about a pint of co ld water to cover, bring slowly to the boil, then add a little pepper and simmer for 45 minutes or until rabbit is tender.
• 4 to prepare the cream sauce:- mix cornflour with the cream and mustard, add a little hot stock, and return to the pan and stir until boiling.
• 5 allow the sauce to simmer 3 minutes, then serve with plenty of freshly boiled rice or creamy mashed potatoes.