Free Recipe Rabbit with Mustard And Herbs

Recipe Type: W Recipes

Recipe Preparation: boil

Cooking Ingredients for Rabbit with Mustard And Herbs Recipe

1 315 g pack Waitrose Fresh
-Rabbit Whole
; Loin Fillets
45 ml Seasoned flour; (3tbsp)
45 ml Filippo Berio Olive Oil;
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

Rabbit with Mustard And Herbs Preparation

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 170oC, 325oF, 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.

Cooking Temperature:

Recipe Serves: 4

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