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Rabbit With Mustard

chef.jackson's picture
Ingredients
  Rabbit 3 1⁄2 Pound (1 Piece, Enough To Make 12 Serving Pieces)
  Flour 2 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Olive oil 2 Tablespoon
  Butter 2 Tablespoon
  Canadian bacon 1⁄4 Pound, diced and blanched
  Shallots 4 , chopped
  Bouquet garni 1
  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)
Directions

MAKING
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.

SERVING
11 Serve in a casserole.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Meat
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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