Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Mustard rabbit.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Mustard rabbit. Empty Mustard rabbit.

    Post  Admin on Wed Jan 14, 2009 2:07 am

    Mustard Rabbit

    1 reviews (Average Rating: 4 )

    Prep Time: 15 Minutes Cook Time: 75 Minutes Total Time: 90 Minutes


    2-1/4 lbs. rabbit, cut up, liver discarded or set aside for another use
    1/3 cup Dijon mustard
    3 Tbsps. canola oil
    1 Tbsp. unsalted butter
    1-1/2 cups dry white wine
    2 onions\cooked, finely chopped
    1 Tbsp. all purpose flour
    1-1/2 cups chicken stock, or rabbit stock
    1 sprig fresh rosemary, or thyme, summer savory or tarragon
    1 bay leaf
    2 Tbsps. fresh parsley, chopped

    Season rabbit with salt and pepper to taste. Coat with mustard. Heat oil and butter in a heavy nonstick skillet over medium high heat. Sauté rabbit 10 minutes per side, in batches if necessary, until browned. Do not crowd skillet. Remove rabbit and set aside. Stir 1/4 cup wine into skillet, scraping up browned bits with a wooden spoon. Add onions and sauté 5-6 minutes, until softened. Stir in flour and mix well. Stir in remaining wine and remaining ingredients, except parsley. Return rabbit to pan and bring to a boil over high heat. Reduce heat to low and simmer uncovered 45 minutes. Serve rabbit with sauce and sprinkled with parsley.

    (Serves 4)

      Current date/time is Sat Apr 20, 2019 1:19 am