Rabbit In Cream Sauce

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

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 white 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.

rabbit joints, salt, chicken, onions, white pepper, cornflour, cream

Taken from www.food.com/recipe/rabbit-in-cream-sauce-3625 (may not work)