| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Meats, Main dish |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Rabbit, cut up, frying |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Butter or margarine |
| 1 |
md |
Onion, cut in four |
|
|
Whole cloves |
|
|
Bouquet garni * |
|
|
Salt to taste |
|
|
Brandy |
| 4 |
tb |
Whipping cream |
| 1 1/2 |
tb |
Grainy coarse Dijon Mustard |
INSTRUCTIONS
* See Bouquet garni recipe for ingredients. Calories: 311; Protein 27 g.;
Carbohydrate 3 g.; Fat 21 g/serving. Wipe meat pieces and trim off any fat.
Heat olive oil and butter or margarine in large skillet until bubbly. Add
meat pieces and saute on all sides until browned. While browning, press
whole cloves into onion chunks (generously). Add chunks to skillet in
between meat pieces; add Bouquet garni. Sprinkle with salt. Generously
'slosh' brandy over top (at least 1/2 cup). Cover. Cook over medium to low
heat about 30 minutes or until meat is cooked through. Remove meat pieces
from pan and keep warm. Discard onion chunks, cloves and Bouquet garni.
Increase heat to medium high. Add cream and mustard; cook, stirring
constantly until slightly thickened. Return meat to pan and coat on all
sides with sauce. Serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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