| 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 |
tb |
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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