| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Meats | 1 | Servings | |
INGREDIENTS
| 1 | Fresh rabbit, 2 1/2-3 lb in | |
| Pieces | ||
| 1/3 | c | Peanut oil |
| 1 | T | Unsalted butter |
| 1/2 | c | Whole-grain mustard |
| 3 | c | Dry white wine |
| 1 | c | Creme fraiche, sour cream |
| Or plain yoghurt | ||
| Salt to taste | ||
| 1/4 | c | Fresh minced parsley, for |
| Garnish |
INSTRUCTIONS
Preheat oven to 350. In an ovenproof pan, heat the oil & butter, & quickly brown the rabbit. Discard excess oil. Brush rabbit pieces evenly with mustard, reserving 3 Tbls. for the sauce. Place rabbit in the oven & bake, covered, for 20 min. Pour wine over the rabbit & continue cooking, covered another 25 min. Remove the rabbit pieces from the cooking liquid & keep warm. Over high heat reduce the reserved coooking liquid by half (about 8-10 min.). Whisk in the creme fraiche, reserved mustard, & salt. Reduce heat & cook 3-4 min. Garnish with parsley & serve hot with rice or pasta. This recipe also works very well with chicken pieces. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1438
Calories From Fat: 802
Total Fat: 93.5g
Cholesterol: 30.5mg
Sodium: 1969.8mg
Potassium: 751.7mg
Carbohydrates: 27.9g
Fiber: 1.5g
Sugar: 6.9g
Protein: 10.3g