SAUTéED RABBIT WITH MUSTARD SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, one pot, main course
Time 1h20m
Yield Four servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 722, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 29 grams, Fiber 3 grams, Protein 84 grams, SaturatedFat 9 grams, Sodium 1676 milligrams, Sugar 5 grams, TransFat 0 grams
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 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 IN MUSTARD SAUCE
Provided by Molly O'Neill
Categories dinner, project, main course
Time 5h10m
Yield Four servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 930, UnsaturatedFat 19 grams, Carbohydrate 28 grams, Fat 40 grams, Fiber 3 grams, Protein 90 grams, SaturatedFat 14 grams, Sodium 1456 milligrams, Sugar 6 grams, TransFat 0 grams
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