Rabbit With Mustard
|Rabbit/Chicken||3 Pound (1 Young One)|
|Dijon mustard||4 Tablespoon|
|Ground black pepper||To Taste|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Flour||1 Tablespoon (Combined With 2 Tablespoons Heavy Cream)|
Spread 2 tablespoons of the mustard in the cavity of the rabbit.
Sprinkle the outside with salt and pepper.
Cover the rabbit with bacon slices and spread the bacon with the remaining mustard.
Place the rabbit in a heavy casserole just large enough to hold it.
Cover and cook in a 350° oven for 1 to 1 1/2 hours or until tender.
Transfer the rabbit to a heated platter.
Add cream to the pan juices and bring to a simmer.
Stir in the flour-cream mixture with a wire whisk and cook, stirring, 2 to 3 minutes.
Cover the rabbit with a little of the sauce and pass the rest separately.
This dish is equally good using chicken so don't hesitate to try it.
Serving size: Complete recipe
Calories 2177 Calories from Fat 778
% Daily Value*
Total Fat 88 g134.9%
Saturated Fat 39.2 g196%
Trans Fat 0 g
Cholesterol 1277 mg425.7%
Sodium 2858.7 mg119.1%
Total Carbohydrates 20 g6.8%
Dietary Fiber 2.8 g11.3%
Sugars 0.2 g
Protein 308 g616.2%
Vitamin A 35.3% Vitamin C 1.6%
Calcium 24.9% Iron 247.7%
*Based on a 2000 Calorie diet