Rabbit with mustard

Rabbit with mustard

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1 rabbit, jointed
plain flour, seasoned
6 small onions, quartered
1 tablespoon oil
30g butter
125g streaky bacon, rind removed, diced
500ml chicken or vegetable stock
freshly ground black pepper
2 tablespoons french mustard
1 bouquet garni
125ml cream
fresh parsley, chopped
salt

Method

  1. Lightly dust rabbit pieces with seasoned flour. Cook onions in oil and butter in a flameproof casserole for 3 minutes. Remove and add rabbit and bacon. Brown rabbit on all sides.
  2. Pour in stock, season with salt and pepper and add mustard and bouquet garni. Return onions to casserole and simmer, covered, for about 1–1½ hours or until rabbit is tender.
  3. Remove rabbit to heated dish. Discard bouquet garni; reduce sauce by fast boiling if necessary. Add cream and parsley, and adjust seasoning. Pour sauce over rabbit and serve with boiled or mashed potatoes.
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