Rabbit with Mustard

Portions: 8 Portion size: approximately 8 oz (250g), including sauce U.S. Metric Ingredients

Procedure

1. Clean and cut up the rabbit for stewing.

2. Brown the rabbit in oil in a heavy pan.

3. Remove the rabbit pieces from the pan and keep them warm. Degrease the pan.

12 oz

15 g

Butter

4.

1 oz

30 g

Shallots, chopped

2 oz

60 g

Prepared mustard,

5.

Dijon-style or grainy

to taste

to taste

Salt

to taste

to taste

Pepper

14 tsp

1 mL

Dried thyme

6.

8 fl oz

250 mL

White wine

8 fl oz

250 mL

Chicken stock

8 fl oz

250 mL

Heavy cream

7.

Per serving:

8.

Calories, 450; Protein, 30 g; Fat, 28 g (58% cal.); Cholesterol, 150 mg;

Carbohydrates, 2 g

i; Fiber, 0 g; Sodium, 260 mg.

Reduce the cooking liquid by about one-third. Skim any excess fat from the top.

Temper the heavy cream and add it to the reduced liquid. Simmer and reduce until the sauce is lightly thickened. Adjust the seasonings. Return the rabbit pieces to the sauce.

Add the butter to the pan. Sweat the shallots in the butter, but do not brown.

Add the mustard, salt, pepper, thyme, wine, and stock to the pan and return the browned rabbit to the pan. Cover and braise slowly over low heat or in a low oven until the meat is cooked.

Remove the rabbit from the liquid and set aside.

Reduce the cooking liquid by about one-third. Skim any excess fat from the top.

Temper the heavy cream and add it to the reduced liquid. Simmer and reduce until the sauce is lightly thickened. Adjust the seasonings. Return the rabbit pieces to the sauce.

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Atkins Low Carb Diet Recipes

Atkins Low Carb Diet Recipes

The Atkins Diet is here. Dr Atkins is known for his great low carb diets. Excluding, Dr Atkins carb counter and Dr Atkins New Diet Revolution.

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