RABBIT IN MUSTARD SAUCE
I came across this delicious rabbit recipe in the French section of a cook book about Mediterranean cooking. As my mother always pairs rabbit with mashed potatoes - which is also highly recommended with this recipe - I doubled the sauce. Who doesn't want extra sauce for the mashed potatoes? This has also the advantage that the dish can easily be reheated. I usually thin sauces with a little bit of water, wine, cream or milk if I reheat them. When I cooked this recipe, I reheated it several times, as it was only me who ate it and it always tasted delicious. You can of course halve the sauce if you are not as partial to sauces as I am. I also changed the recipe found in the book slightly in that I rubbed the pieces of rabbit in mustard before frying them. My mother always does it this way. For me rabbit cooked like in this recipe with plenty of mashed potatoes on the side is pure comfort food. I also recommend to serve some cooked carrots or steamed tomatoes with it. Yummy.
Provided by tigerduck
Categories Rabbit
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- As indicated in the introduction I have doubled the sauce of the original recipe. You may therefore halve it if you are not as partial to sauce as I am.
- Preheat oven 180°C / 355°F / gas 2.
- Remove any visible fat from the rabbit meat. Rinse rabbit meat under cold water and drain well with kitchen paper.
- Brush pieces with mustard, but do not use too much of it, as it otherwise will burn during the frying process. Generously salt and pepper the meat.
- Fry the meat pieces in portions in hot olive oil in an oven-safe pot until they have a nice colour. Use more oil if necessary. Put browned meat aside.
- Fry onions and bacon in the pot you fried the rabbit for 5 minutes, stirring frequently. Sprinkle with flour and stir. Add wine and stock and bring to a boil while you keep stirring. Add meat and thyme leaves.
- Cover with a lid and cook in the oven for 75-90 minutes or until tender. Remove pot from oven and put on stove. Add cream and 3 tablespoons of Dijon mustard. Mix and check if you want to add another tablespoon. Season to taste. Cook for a few minutes on the stove until the sauce is creamy.
- Serve on individual plates with mashed potatoes and vegetable of your choice. Garnish meat with thyme sprigs or thyme leaves.
RABBIT IN MUSTARD AND THYME SAUCE AS I LIKE IT!
This is simple meal. Do not use wild rabbits, but if you do not have rabbits, chicken or turkey can do. It will not be the same (rabbits have better taste and meat structure), but you will be satisfied.
Provided by nitko
Categories Rabbit
Time 1h5m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut rabbit meat into portion parts, as if you will do it with chicken. Mix flour, salt and pepper and roll rabbit parts into flour.
- Take a frying pan (best Teflon one) put some olive oil and fry rabbit until brownish on all sides.
- Add garlic and fry not more than 1 minute. Add wine, thyme, bay leaf. Stir with wooden ladle removing burned parts (if there are any).
- Cook on easy fire 45 minutes. Add some chicken stock if necessary. Add mustard, stir and cook about 5 minutes.
- The sauce must be dense, but not too much. Serve with mashed potato.
Nutrition Facts : Calories 542.5, Fat 19.8, SaturatedFat 4.7, Cholesterol 117.8, Sodium 1463, Carbohydrate 30.5, Fiber 1.1, Sugar 2.6, Protein 46.7
RABBIT WITH MUSTARD SAUCE
Steps:
- Finely chop onion. Pat rabbit pieces dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderate heat until hot but not smoking and brown rabbit pieces on all sides in 2 batches. Transfer rabbit as browned to a large bowl.
- In skillet cook onion in 1 tablespoon butter over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced by about half. Return rabbit to skillet and add broth. Simmer rabbit, covered, until tender, about 40 minutes.
- Transfer rabbit to cleaned large bowl and boil sauce until reduced to about 2 cups. In a small bowl whisk together 1/4 cup sauce and mustard and whisk mixture into sauce. In another small bowl stir cornstarch into 1 tablespoon cold water and whisk into sauce. Simmer sauce, whisking, 3 minutes, or until thickened. Whisk in remaining tablespoon butter, parsley, and salt and pepper to taste. Return rabbit to skillet and cook over moderately low heat, turning rabbit to coat with sauce, until heated through.
RABBIT WITH MUSTARD SAUCE
I found a recipe on the net to use our last rabbit in the freezer-we both agreed it was amazing. The ORIGINAL recipe on Group Recipes had no garlic, sage or thyme and used 4 tablespoons of oil. I used well flavoured home made chicken stock, so didn't need any additional seasoning at the end. Rabbit is super healthy and the 200g of meat we each ate would be the equivalent of a skinless chicken breast of the same size (no matter what the Food nutritional data seems to think!) I jointed an 800g rabbit myself and reckon it was around 500g of joints in 6 pieces.
Provided by JustJanS
Categories Rabbit
Time 1h25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 Tbsp olive oil in a large, deep skillet or Dutch oven.
- Sprinkle salt and pepper over the rabbit pieces.
- Brown rabbit pieces on all sides. Add additional oil if necessary (I had more than enough for our small rabbit); transfer to a plate when done.
- Add the onion, garlic and herbs to the remaining olive oil in the skillet and cook over medium heat until softened. Add wine and broth.
- Bring to a boil, and return rabbit to the pot. Cover and simmer for 1 hour .
- Remove rabbit to a plate.
- Boil sauce until it is reduced by about half. Whisk in mustard; season to taste.
- Return the rabbit to the sauce for a few minutes to reheat it.
Nutrition Facts : Calories 636, Fat 23.1, SaturatedFat 5.6, Cholesterol 142.5, Sodium 1213.2, Carbohydrate 15.2, Fiber 2.3, Sugar 5.6, Protein 57.1
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