Rabbit with Mustard Cream Sauce
|Onion||1 , peeled and sliced|
|Rabbit||1 Small, jointed|
|Mustard powder||10 Milliliter|
|White stock/Water and 1/2 chicken stock cube||450 Milliliter|
|Mustard powder||2 1⁄2 Milliliter (To Finish:)|
|Beurre manie||250 Gram, made with 25 gram butter mixed with 1 x 15 milliliter spoon flour (To Finish:)|
|Single cream||150 Milliliter (To Finish:)|
|Chopped chives||1 Tablespoon (To Garnish:)|
1) Arrange the ingredients.
2) In the cooker, heat the butter or margarine and saute the onion until begin to colour.
3) With a slotted spoon, lift out the onion and drain well.
4) Mix flour and mustard powder and coat the rabbit pieces in it and pat well onto the surface.
5) In hot butter or margarine, brown the rabbit.
7) With slotted spoon, lift out the rabbit and drain off the excess butter or margarine from the cooker.
8) Add the stock or water and stock cube to the cooker and stir well to remove any residues from the base of the cooker.
9) Return the rabbit and onion to the cooker with a little salt.
10) Place the lid to close the cooker, bring to high pressure and cook for 20 minutes.
11) Reduce the pressure quickly.
12) On a warmed serving dish, transfer the rabbit to a warmed serving dish and keep hot.
13) Return the open cooker to the heat.
14) Mix the mustard powder into the beurre manie and add small pieces to the liquid, stirring constantly.
15) Simmer until the sauce thickens.
16) Remove the cooker from the heat, stir in the cream and adjust the seasoning of sauce after tasting.
17) Pour some sauce over rabbit, sprinkle with chopped chives and serve.
18) Serve the remaining sauce on side.