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Prep Time: 20 Minutes Cook Time: 2880 Minutes |
Ready In: 2900 Minutes Servings: 4 |
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I'm on a quest for rabbit recipes as they are readily available in Western Australia. Tis looks great though I haven't tried it. Ingredients:
1 rabbit |
2 tablespoons flour |
salt |
fresh ground black pepper |
2 tablespoons olive oil |
2 tablespoons butter |
125 g bacon, diced |
4 shallots, chopped |
1 bouquet garni (parsley stalks, thyme, bay leaf) |
125 ml dry white wine |
125 ml chicken stock |
1 teaspoon dijon mustard |
1 teaspoon english mustard |
250 ml cream (i would use low fat) |
Directions:
1. Heat oven to 180c.
2. Cut rabbit into serving pieces; roll pieces in flour, salt and pepper.
3. Heat the butter and oil in a frying pan over medium heat and saute rabbit along with the bacon until golden brown.
4. Add chopped shallots and a bouquet garni; pour over white wine and stock, and cook in a moderate oven, covered, until rabbit is tender.
5. Drain rabbit pieces; place them in a heated bowl and keep warm.
6. Skim fat from the sauce; whisk Dijon mustard and English mustard thoroughly with fresh cream, and add to the sauce in the pan.
7. Reduce until a sauce consistency if necessary.
8. Correct seasoning, adding a little more mustard, salt and pepper, if desired.
9. Add rabbit pieces; heat through and serve in the casserole.
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