Rabbit In Mustard And Thyme Sauce As I Like It Recipes

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Add the carrots to a large cast-iron pan and sprinkle with salt and pepper. Drizzle with the olive oil and add the garlic and thyme. Toss to combine, then roast until tender, about 20 minutes. Transfer to a serving dish.
• Meanwhile, heat a saute pan over medium-high heat. Pat the livers and kidneys dry, then split the hearts in half lengthwise and sprinkle with salt and pepper. Add 2 tablespoons butter to the pan and bring to a foam, then add the rabbit hearts and cook for 2 minutes. Add the livers and kidneys and cook on each side until golden but still rare, about 3 minutes more. Remove the rabbit bits from the pan and set aside.
• To the same pan, add the chicken stock, Dijon and whole-grain mustard and bring to a simmer. Add the remaining tablespoon butter and creme fraiche and stir until melted. Add the seared rabbit bits, chives and parsley. Stir until just combined and turn off the heat. Adjust the seasoning with salt and pepper.
• Spoon over the roasted carrots and garnish with the chervil.

Steps:

• Evenly brush one side of the rabbit pieces with some of the mustard. Season generously with salt and pepper. Heat the oil and butter in a large nonreactive skillet over medium heat. When the fat is hot but not smoking, add half of the rabbit, mustard sides down; do not overcrowd the pan. Cook until brown, about 10 minutes.
• Brush the rabbit pieces with additional mustard and turn. Season with salt and pepper. Cook until golden brown, another 10 minutes. Transfer to a large platter and repeat with the remaining rabbit.
• Add several tablespoons of the wine to the skillet and scrape up any browned bits that have stuck to the pan. Add the onions and cook, stirring, until golden brown, about 5 minutes. Remove the skillet from the heat. Sprinkle the flour over the onions and stir to coat. Add the remaining wine, the thyme and the bay leaf. Add all of the rabbit pieces.
• Return the skillet to low heat and simmer until the rabbit is very tender and the sauce begins to thicken, about 40 minutes.
• Transfer the rabbit and sauce to a warmed platter and sprinkle with parsley. Serve immediately over buttered fresh noodles or rice.

Steps:

• Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning rabbit.
• Put oven rack in middle position and preheat oven to 350°F.
• Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.
• Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes.
• While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.
• Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.
• Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.
• *Available at butcher shops, specialty foods shops, and some supermarkets (may require special order).

Steps:

• Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
• Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.
• Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
• Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
• Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
• Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)
• Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
• Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.

Steps:

• Rub the mustard all over the rabbit. Let stand for 3 hours. About 15 minutes before rabbit is ready, saute the bacon in a large, deep skillet until crisp. Remove bacon with a slotted spoon. Add the onion and cook until translucent, about 5 minutes.
• Wipe the mustard off of the rabbit. Toss with the flour. Add the butter to the pan. Working in 2 batches, saute rabbit pieces until golden on both sides, about 8 minutes for each batch. Remove rabbit from pan and set aside.
• Pour the wine into the pan. Over medium-high heat, simmer while scraping up browned bits from the bottom of the pan.
• Add the chicken broth, thyme, rosemary and bay leaf. Add the rabbit. Bring to a simmer. Reduce heat so that liquid barely simmers. Cook until rabbit is tender, about 1 hour and 15 minutes, skimming top as necessary.
• Remove rabbit from pan. Increase heat. Simmer sauce until thickened, about 20 minutes. Stir in cream. Simmer for 5 minutes.
• Stir in salt and pepper. Remove bay leaf. Return rabbit to the pan. Stir in parsley. Serve with noodles.

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.

Steps:

• Brush one side of each rabbit piece with mustard, then season with salt and pepper.
• Heat the oil and butter in a large nonreactive pan over medium heat. When the fat is hot but not smoking, add several rabbit pieces, mustard side down. You may need to cook them in batches, so as not to crowd the pan. Cook until browned, about 10 minutes, and then brush the uncooked top of each piece with the remaining mustard. Season with salt and pepper; flip and cook until brown, 10 minutes more. Transfer to a large platter and continue cooking in this manner until all the rabbit is browned.
• Add several tablespoons of the wine to the pan and scrape up the browned bits. Add the onions and cook, stirring, until golden, about 5 minutes. Remove the pan from the heat. Sprinkle the flour over the onions and stir to coat. Pour in the remaining wine, the thyme and bay leaf. Add the rabbit. Return the pan to medium heat and simmer until the rabbit is tender and the sauce begins to thicken, about 1 hour.
• Transfer the rabbit to a warmed platter. Discard the thyme and bay leaf. Reduce the sauce to the desired thickness; then season to taste with salt and pepper. Pour the sauce over the rabbit and sprinkle with parsley. Serve immediately over buttered noodles or rice.

Steps:

• Sprinkle the rabbit pieces with salt and pepper.
• Prepare the onions, mushrooms and garlic and set aside. Tie the parsley, thyme sprigs and bay leaf into a bundle and set aside.
• Heat the oil and butter in a heavy casserole and add the rabbit pieces. Cook until golden brown on one side, about four or five minutes, and turn the pieces. Cook about two minutes on the second side and pour off the fat.
• Add the mushrooms, onions and garlic, and stir. Sprinkle with flour and stir to coat the ingredients evenly.
• Add the wine, chicken broth and tomato paste, and stir. Add the herb bundle. Bring to the boil. Cover closely and let simmer one hour.
• Scoop out about one cup of the sauce and stir the mustard into it. Return this mixture to the casserole and stir. Bring the mixture barely to the simmer. Remove the herb bundle and serve.

Steps:

• Preheat oven to 350 degrees.
• Remove any fat from the rabbits and wash under cold water. Pat dry with paper towels.
• Cut along both sides of the backbones with kitchen shears and discard bones.
• Cut each rabbit into eight even-sized pieces and pat dry again.
• Heat half the oil in a 2.5 litre flameproof casserole dish. Brown rabbit in batches, adding oil when necessary, then set aside.
• Add the onion and the bacon to the casserole dish and cook, stirring, for 5 minutes or until lightly browned.
• Sprinkle the flour into the pan and mix. Stir with a wooden spoon to scrape up the sediment from the base. Add the stock and wine, and stir until the sauce comes to a boil.
• Return the rabbit to the casserole dish and add the thyme.
• Cover and bake for 1 1/4 to 1 1/2 hours, or until the rabbit is tender and the sauce has thickened.
• Combine the cream and mustard, then stir into the sauce in the casserole.
• Garnish with thyme sprigs and serve.
• Great with mashed potatoes.