Brandied Rabbit In Mustard Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Main dish, Meats | 1 | Servings | |
INGREDIENTS
| 1 | Rabbit, cut up frying | |
| 1 | T | Olive oil |
| 1 | T | Butter or margarine |
| 1 | Onion, cut in four | |
| Whole cloves | ||
| Bouquet garni * | ||
| Salt to taste | ||
| Brandy | ||
| 4 | T | Whipping cream |
| 1 1/2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 476
Calories From Fat: 417
Total Fat: 47.4g
Cholesterol: 83.9mg
Sodium: 410.8mg
Potassium: 224.3mg
Carbohydrates: 12.9g
Fiber: 2.3g
Sugar: 4.7g
Protein: 2.6g