Rabbit in Mustard Sauce
- 1 Fresh rabbit, 2 1/2-3 lb, in
- Pieces
- 1/3 c Peanut oil
- 1 tb Unsalted butter
- 1/2 c Whole-grain mustard
- 3 c Dry white wine
- 1 c Creme fraiche, sour cream,
- Or plain yoghurt
- Salt to taste
- 1/4 c Fresh minced parsley, for
- Garnish
Preheat oven to 350. In an ovenproof pan, heat the oil & butter, &
quickly brown the rabbit. Discard excess oil. Brush rabbit pieces
evenly with mustard, reserving 3 Tbls. for the sauce. Place rabbit in
the oven & bake, covered, for 20 min. Pour wine over the rabbit &
continue cooking, covered another 25 min. Remove the rabbit pieces
from the cooking liquid & keep warm. Over high heat reduce the
reserved coooking liquid by half (about 8-10 min.). Whisk in the
creme fraiche, reserved mustard, & salt. Reduce heat & cook 3-4 min.
Garnish with parsley & serve hot with rice or pasta. This recipe also
works very well with chicken pieces.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
quickly brown the rabbit. Discard excess oil. Brush rabbit pieces
evenly with mustard, reserving 3 Tbls. for the sauce. Place rabbit in
the oven & bake, covered, for 20 min. Pour wine over the rabbit &
continue cooking, covered another 25 min. Remove the rabbit pieces
from the cooking liquid & keep warm. Over high heat reduce the
reserved coooking liquid by half (about 8-10 min.). Whisk in the
creme fraiche, reserved mustard, & salt. Reduce heat & cook 3-4 min.
Garnish with parsley & serve hot with rice or pasta. This recipe also
works very well with chicken pieces.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
