Name: Rabbit with Mustard And Herbs
Ingredients: 1 315 g pack Waitrose Fresh Rabbit Whole; ; Loin Fillets; 45 ml Seasoned flour; (3tbsp); 45 ml Filippo Berio Olive Oil; (3tbsp); 1 md Onion; finely sliced; 2 Cloves garlic; crushed; 1 80 g pack Fiorucci Pancetta; 1 sm Leek; halved lengthways; ; and roughly chopped; 75 g Button mushrooms; (2 3/4oz); 600 ml Chicken stock; (1 pint); 15 ml Each soft brown sugar and white wine; (1tbsp); ; vinegar; 5 ml Dried thyme; (1tsp); 15 ml Dried parsley; (1tbsp); 30 ml Dijon mustard; (2tbsp); 7 sl French bread; sliced and (7 to 8); ; buttered, then; ; spread with a thin; ; layer of Dijon; ; mustard

A life of resolve comes with a price tag. You will be tested by the lure of the world. But you must turn a deaf ear to the crowd and live instead for the approbation of Christ. There will always be a cross before a crown, sacrifice before success, and reproach before a reward. The call of discipleship will cost you popularity, possessions, and position. But God will use your commitment. The grace of God will be multiplied in you if you cultivate a fixed resolution to live for the glory of God.

Steven Lawson

CATEGORY	CUISINE	TAG	YIELD
Meats	French	Waitrose2	4	servings

INGREDIENTS

1		315 g pack Waitrose Fresh Rabbit Whole
		; Loin Fillets
45	ml	Seasoned flour; (3tbsp)
45	ml	Filippo Berio Olive Oil; (3tbsp)
1	md	Onion; finely sliced
2		Cloves garlic; crushed
1		80 g pack Fiorucci Pancetta
1	sm	Leek; halved lengthways
		; and roughly chopped
75	g	Button mushrooms; (2 3/4oz)
600	ml	Chicken stock; (1 pint)
15	ml	Each soft brown sugar and white wine; (1tbsp)
		; vinegar
5	ml	Dried thyme; (1tsp)
15	ml	Dried parsley; (1tbsp)
30	ml	Dijon mustard; (2tbsp)
7	sl	French bread; sliced and (7 to 8)
		; buttered, then
		; spread with a thin
		; layer of Dijon
		; mustard

INSTRUCTIONS

Cut each fillet into 3 pieces and toss in the flour. Reserve flour. Heat
15ml (1tbsp) oil in a large frying pan and brown the rabbit quickly. Remove
with a slotted spoon.
Add remaining oil to the pan and saut. the onion, garlic and pancetta until
the onion is starting to soften. Add the leek and mushrooms and saut. for a
further 2-3 minutes. Stir in the reserved flour and cook for 1 minute
stirring continuously.
Add the stock, sugar and vinegar to the pan with the herbs and mustard.
Bring to the boil, stirring continuously. Transfer to a casserole dish, add
the rabbit.
Place in a preheated oven 170&deg;C, 325&deg;F, gas mark 3, for 35-40 minutes or
until the rabbit is just tender. Top with the bread and place under a
preheated grill until golden brown. Serve immediately with green
vegetables.
Converted by MC_Buster.
NOTES : This rabbit stew makes a delicious and warming supper. Rabbit loin
cutlets could be substituted for the loin fillets - simply increase the
cooking time by about 10-15 minutes. Rabbit is delicate and can easily
overcook, so use an earthenware dish rather than a cast iron one, which can
conduct the heat too well!
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Jesus: to know him is to love him”