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Poultry and Game Recipes -
Rabbit with
Mustard Sauce
Recipe
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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
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150 ml/1/4 pint double
cream
-
2 tablespoons French
mustard
-
salt and pepper
-
chopped parsley,
to garnish
Method:
-
Soak the
rabbit quarters overnight in water with the
vinegar added. Drain, rinse and pat dry with
kitchen paper.
-
Melt the
butter in a flameproof casserole. Add the rabbit
quarters and brown on all sides. Remove the
rabbit and set aside.
-
Add the bacon and onions to the casserole and fry until
golden brown. Sprinkle over the flour and cook,
stirring, for 2 minutes.
-
Gradually stir in the
stock and
bring to the boil. Season, then return the rabbit to
the casserole and add the bouquet garni.
-
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.
-
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.
-
Return
the rabbit to the casserole and reheat. Serve
garnished with parsley.
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