Braised Rabbit with Mustard Sauce
This recipe makes 6 servings
|Per serving: about||-|
|total fat||39 g|
|sat. fat||15 g|
- Portion size: 6
Fresh rabbit is available at many butcher shops and grocery stores. Because rabbits are small, you will need two for six people. Rabbit with mustard sauce is a classic of French cooking that is still popular in New France. Thanks to Andrew Chase for this recipe.
- 2 (about 3-1/4 lb/1.6 kg each) 2(about 3-1/4 lb/1.6 kg each)rabbitrabbits, cut into pieces and reserving liver and kidneys
- 2 tbsp 2tbsplemon juice
- 1/2 tsp 1/2tsppepper, approx
- 1 tsp 1tspsalt, approx
- 2 tbsp 2tbspolive oil or vegetable oil
- 1/4 cup 1/4cupbutter
- 2/3 cup 2/3cupminced shallotshallots
- 2 2cloves garlic, minced
- 1 cup 1cupdry white wine
- 8 8thinly sliced mushroommushrooms
- 1-1/3 cups 1-1/3cupsrabbit broth or chicken broth
- 1 tbsp 1tbspminced fresh tarragon
- 2 tbsp 2tbspbrandy, (optional)
- 1/2 cup 1/2cupwhipping cream
- 2 tbsp 2tbspall purpose flour
- 2 tbsp 2tbspDijon mustard
- 8 8French-style cornichons, finely sliced (or 1 tbsp/15 ml drained capers)
In large bowl, toss rabbit pieces with lemon juice; let stand for 20 minutes or cover and refrigerate for up to 3 hours. With paper towel, pat rabbit dry; sprinkle with pepper and half of the salt.
In Dutch oven, heat oil and 1 tbsp (15 mL) of the butter over medium-high heat; in batches, brown rabbit. Transfer to plate. Discard fat from pan.
Add 1 tbsp (15 mL) of the remaining butter to pan; cook shallots and garlic until softened, 2 to 3 minutes.
Stir in wine and remaining salt. Return rabbit to pan. Add mushrooms, broth and tarragon; bring to boil. Reduce heat, cover and simmer, turning pieces halfway through, until rabbit is tender, 75 to 90 minutes.
Just before serving, melt remaining butter in small skillet over medium heat; cook liver, kidneys and pinch each salt and pepper until pink at centre, about 2 minutes. Add brandy (if using) and ignite; when flames die down, add to rabbit mixture and cook for 1 minute. Transfer rabbit pieces, liver and kidneys to warmed serving platter; keep warm.
Whisk cream with flour; add to Dutch oven and bring to boil over medium heat. Boil, stirring constantly, for 3 minutes. Whisk in mustard and cornichons; return to boil. Spoon over rabbit.
Additional information : Tip: Ask the butcher to cut the rabbit or do it yourself (it's easier than cutting up a chicken). Remove liver and kidneys and reserve. Cut off each foreleg at joint above rib cage. Pull back legs out of sockets at thighs and cut off. Chop off head if necessary (save for stockpot). Chop rib cage and tail end from saddle (meaty back section); halve saddle crosswise. (Cook rib cage with rabbit pieces, if desired, or save it along with tail end for stockpot.)
Source : Canadian Living Magazine: March 2009