27 rabbit mustard sauce Recipes

rabbit, pieces (with bones , 3lbs 9oz), salt, pepper, freshly ground, mild mustard, olive oil, onions, roughly chopped, bacon, thin slices, sliced into 3 cm pieces (1 1/5 inch pieces), flour, chicken stock, white wine, fresh thyme leaves, cream (if the single in your country works well in sauces, otherwise use ), dijon mustard, thyme (to garnish )

rabbit, cut up, olive oil, fresh thyme leaves, fresh summer savory, leaves or of the dried herbs, bay leaves, fresh, crumbled or 2 dried bay leaves, crumbled, dijon mustard, water, half-and-half (light cream ), crumbled stilton cheese

onion, a 3-lb rabbit, cut into 8 pieces, vegetable oil, unsalted butter, dry white wine, chicken broth (13 3/4 fl oz), dijon mustard, cornstarch, chopped fresh parsley leaves

rabbit joints, salt and pepper, olive oil, onion, finely chopped, garlic cloves, finely chopped, fresh rosemary, chopped finely, fresh sage, chopped finely, fresh thyme, chopped finely, white wine, chicken broth, dijon mustard

toasted bread, buttered, butter, extra-sharp cheddar cheese, shredded (see note ), yellow mustard (or more ), hot sauce, beer (or apple juice), rabbit, cooked, cubed (or chicken) (optional), eggs, beaten, tomato , cut into sixths (wedges)

butter, all-purpose flour, salt, dry mustard, cayenne pepper, milk, worcestershire sauce, shredded sharp cheddar cheese

cheddar cheese, grated, eggs, beaten, ale, prepared mustard, hot sauce, butter, grilled tomato , slices

unsalted butter, shredded sharp cheddar cheese, light beer, egg, salt, ground dry mustard, cayenne pepper, worcestershire sauce

unsalted butter, all-purpose flour, beer (not dark ), a 13 1/2- to 14 1/2-oz c n tom toes, dr ined in sieve, chopped, nd dr ined g in well, extra-sharp cheddar, grated coarse, english-style dry mustard, worcestershire sauce, tabasco , or to taste, eighteen 1-inch slices of italian bread or 12 english muffin halves, toasted, flat-leafed parsley sprigs for garnish, bacon as an accompaniment if desired

rabbits (26 oz each), olive oil, onions, sliced, bacon , cut into 1 1/4 inch pieces, flour, chicken stock, preferably homemade, white wine, fresh thyme leave, cream, dijon mustard, thyme, for garnish

rabbits*, each cut into 6 serving pieces, salt, black pepper, vegetable oil, reduced-sodium chicken broth (14 fl oz, onions, finely chopped (2 cups), garlic cloves, finely chopped, chopped fresh thyme, cold unsalted butter, cut into tbsp pieces, dry white wine, dijon mustard, whole-grain mustard, cornstarch, cold water, garnish: fresh thyme sprigs

whole rabbit, (about 2 1/2 to 3 lb) dressed and cut into quarters, salt, freshly ground black pepper, duck fat, garlic, fresh rosemary, shiitake mushrooms, cleaned, stemmed and thinly sliced, marsala wine, minced shallots, minced garlic, chopped fresh parsley, dijon mustard, gelatin, veal reduction, recipe caramelized onion sauce , recipe follows, frisee lettuce, drizzle olive oil, chopped parsley, pistachios, toasted

rabbit joints, french mustard (dijon mustard), seasoned flour, for coating (flour mixed with a pinch or two of salt and pepper), butter, bacon, rind removed and diced, onion, peeled and chopped, garlic clove, crushed, diced tomatoes, salt & freshly ground black pepper

butter, sharp cheddar cheese, grated, beer, divided, cayenne pepper or 1 dash hot sauce, dry mustard, salt, worcestershire sauce, egg, slightly beaten, cornstarch

butter or 1/4 cup margarine, all-purpose flour, salt, dry mustard, cayenne pepper, milk, worcestershire sauce, shredded sharp cheddar cheese (2 cups), toasted white bread or rye bread (slices or cubes)

butter, flour, quality mustard (less with powdered ), pilsner or lager style beer., blend of asiago , cheddar, and parmesan, worchestershire sauce, salt and pepper to taste, chives to taste, anything else to taste, rye bread

butter, light beer or 1/2 cup ale, at room temperature, egg yolks, dry mustard, cayenne, worcestershire sauce, coarsely grated aged cheddar cheese (this is about 1/2 lb. by my measure. the cheese should be flaky and sharp, a sign of its maturity.)

butter, flour, ale (smithwick s irish red ), heavy cream, worcestershire sauce, dry mustard, shredded yellow cheddar cheese, stilton cheese, baguette , thinly sliced on the bias and toasted