Rabbit With Mustard
|Rabbit||3 1⁄2 Pound (1 Piece, Enough To Make 12 Serving Pieces)|
|Freshly ground black pepper||To Taste|
|Olive oil||2 Tablespoon|
|Canadian bacon||1⁄4 Pound, diced and blanched|
|Shallots||4 , chopped|
|Dry white wine||2⁄3 Cup (10.67 tbs)|
|Chicken stock||2⁄3 Cup (10.67 tbs)|
|Dijon mustard||1 Teaspoon|
|English mustard||1 Teaspoon|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
1 Neatly cut the rabbit into 12 serving pieces.
2 Dust the pieces in seasoned flour.
3 In a pan, add olive oil and butter and saute the rabbit along with salt pork.
4 Add shallots and bouquet garni to the mixture and add wine and stock to moisten it.
5 Cover and gently cook until the rabbit is soft.
6 Drain the pieces and place them in a heated bowl to keep warm.
7 Skim the fat from the sauce.
8 In a bowl, add Dijon mustard and english mustard and whisk throughly with cream and add to the sauce.
9 Add a little more salt, pepper and mustard to correct the seasoning.
10 Add the rabbit pieces to the sauce and heat throughly.
11 Serve in a casserole.