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.