Poultry and Game Recipes - Rabbit with Mustard Sauce Recipe

  
 

Poultry and Game Recipes - Rabbit with Mustard Sauce Recipe

Ingredients

Serve 4

  • 4 rabbit quarters

  • 1 tablespoon vinegar

  • 25 g/1 oz butter

  • 250 g/8 oz un-smoked streaky bacon, rinded and diced

  • 2 onions, chopped

  • 15 g/1/2 oz plain whole meal flour

  • 450 ml/3/4 pint Chicken Stock

  • 1 bouquet garni

  • 150 ml/1/4 pint double cream

  • 2 tablespoons French mustard

  • salt and pepper

  • chopped parsley, to garnish

Method:

  1. Soak the rabbit quarters overnight in water with the vinegar added. Drain, rinse and pat dry with kitchen paper.

  2. Melt the butter in a flameproof casserole. Add the rabbit quarters and brown on all sides. Remove the rabbit and set aside.

  3. Add the bacon and onions to the casserole and fry until golden brown. Sprinkle over the flour and cook, stirring, for 2  minutes.

  4. Gradually stir in the stock and bring to the boil. Season, then return the rabbit to the casserole and add the bouquet garni.

  5. Cover and cook in a preheated moderate oven, 180°C (350°F), Gas Mark 4, for 1 1/2 hours. Remove the rabbit from the casserole.

  6. Discard the bouquet garni. Mix the cream with the mustard and stir into the cooking liquid. Cook, stirring, over a low heat, but do not allow the sauce to boil.

  7. Return the rabbit to the casserole and reheat. Serve garnished with parsley.