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Rabbit In Milk And Rum

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  Garlic 2 Clove (10 gm), crushed
  Bay leaves 2 , crumbled
  Mixed herbs 2 Tablespoon
  Ground black pepper 1 Teaspoon
  Salt To Taste
  Dark rum 3 Tablespoon
  Olive oil 2 Tablespoon
  Rabbit 1⁄2 , cut into pieces
  Milk 1 1⁄4 Cup (20 tbs)
  Butter 2 Tablespoon
  All purpose flour 2 Tablespoon (Plain)
  Mustard 1 Teaspoon

Put the garlic, bay leaf, mixed herbs, black pepper and salt into a dish.
Pour over the rum and olive oil and stir well.
Add the rabbit pieces to this mixture and marinate for at least 12 hours.
Transfer the rabbit to a deep casserole and pour over the milk.
Cover and microwave on HIGH for 10 minutes.
Turn the rabbit pieces.
Cover and microwave on HIGH for a further 10 minutes.
Leave to stand for 10 minutes.
Drain the rabbit and strain the cooking liquid, reserving 1 1/4 cups (300 ml/1/2 pint).
Melt the butter in a bowl for 30 seconds on HIGH, and stir in the flour.
Pour over the cooking liquid and stir well.
Microwave for 2 minutes on HIGH.
Beat the sauce thoroughly with a hand whisk, and add the mustard, whisking constantly.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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