SecretFollower Posted April 22, 2007 Report Share Posted April 22, 2007 Rabbit with Mustard Sauce (Serves 4) 4 rabbit quarters 1 tablespoon vinegar 25g (1oz) butter 250g (8oz) unsmoked bacon, diced 2 chopped onions 15g (1/2 oz plain flour) 450ml (3/4 pint) chicken stock 1 bouquet garni 150ml (1/4 pint double cream) 2 tablespoons French mustard Heat oven to 180C Soak the rabbit quarters overnight in water with the vinegar added. Drain, rinse and dry. Melt the butter in a flameproof casserole. Add the rabbit quarters and brown on all sides, then remove. Add the bacon and onions to the casserole and fry until golden brown. Sprinkle over the flour and cook, stirring, for 2 minutes. Gradually stir in the stock and bring to the boil. Season with salt and pepper then return the rabbit to the casserole and add the bouquet garni. Cover and cook for 1 ½ hours or until the rabbit is tender.. Remove the rabbit from the casserole and discard the bouquet garni. Mix the cream and mustard together, then stir into the cooking liquid. Heat on top of the stove, stirring (do not boil). Return the rabbit and reheat. Quote Link to comment Share on other sites More sharing options...
henry d Posted April 22, 2007 Report Share Posted April 22, 2007 That sounds like it will be very tasty and tender too Nice one ! Quote Link to comment Share on other sites More sharing options...
pin Posted April 22, 2007 Report Share Posted April 22, 2007 Lapin à la moutarde, classic and incredibly tasty French dish! Quote Link to comment Share on other sites More sharing options...
SecretFollower Posted April 23, 2007 Author Report Share Posted April 23, 2007 The last time I cooked it I had a lovely big bunny from a kind person on here and that recipe would have easily fed 6 people. It froze ok too luckily as I'd have hated to bin the leftovers. Quote Link to comment Share on other sites More sharing options...
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