Rabbit Fricassee
The rabbit meat is cut into proportional pieces. In a large bowl put the meat, add salt and mix so that each piece is well seasoned. Leave the meat for 30-45 minutes at room temperature. Before frying, dry the meat with paper towels.
Heat the oil in a large frying pan and fry the rabbit pieces. The important thing is to brown the pieces of meat on all sides and not stick them to each other. If the meat is plentiful, fry one at a time. Remove the browned meat to a plate and in the meantime prepare the sauce.
Clean the onion, wash and dry it with a paper towel and then slice it. In the same frying pan that we used, we sauté the onions. A few minutes later, when the onion is soft, add the wine, mix it with a spatula and simmer for 5 minutes. Add mustard, thyme and water to the sauce and bring it to a boil. Add salt to taste.
Put the rabbit meat pieces back to the pan, making sure the sauce covers all the meat. Cover with a lid and simmer the rabbit on low heat for 45 minutes, so that the meat becomes soft and will easily be removed off the bones. When the meat is completely done, add the whipped cream and the chopped parsley, turn the heat up and simmer until the sauce becomes dense.
Garnish. Heat a saucepan of salted water and add some bay leaves. When the water starts to boil, add the green peas. Boil the peas for 10-15 minutes so that the crust is not hard. In the meantime, boil the whipped cream in another sausepan. Drain the water from the peas, keeping one cup for the puree. Discard the bay leaves, put the peas, the hot whipped cream, butter and salt in a blender and blend until you get a fine puree. If the puree is too thick, add a little water from the peas.
Serve on a big plate.
