Rabbit In Milk And Rum
|Garlic||2 Clove (10 gm), crushed|
|Bay leaves||2 , crumbled|
|Mixed herbs||2 Tablespoon|
|Ground black pepper||1 Teaspoon|
|Dark rum||3 Tablespoon|
|Olive oil||2 Tablespoon|
|Rabbit||1⁄2 , cut into pieces|
|Milk||1 1⁄4 Cup (20 tbs)|
|All purpose flour||2 Tablespoon (Plain)|
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.