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Rabbit with Mustard And Herbs

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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°C, 325°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.

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