Rabbit Casserole With Mustard Sauce Food

RABBIT WITH MUSTARD SAUCE

Steps:

• Heat 1 Tbsp olive oil in a large, deep skillet or Dutch oven.
• Sprinkle salt and pepper over the rabbit pieces.
• Brown rabbit pieces on all sides. Add additional oil if necessary (I had more than enough for our small rabbit); transfer to a plate when done.
• Add the onion, garlic and herbs to the remaining olive oil in the skillet and cook over medium heat until softened. Add wine and broth.
• Bring to a boil, and return rabbit to the pot. Cover and simmer for 1 hour .
• Remove rabbit to a plate.
• Boil sauce until it is reduced by about half. Whisk in mustard; season to taste.
• Return the rabbit to the sauce for a few minutes to reheat it.

RABBIT CASSEROLE WITH MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees.
• Remove any fat from the rabbits and wash under cold water. Pat dry with paper towels.
• Cut along both sides of the backbones with kitchen shears and discard bones.
• Cut each rabbit into eight even-sized pieces and pat dry again.
• Heat half the oil in a 2.5 litre flameproof casserole dish. Brown rabbit in batches, adding oil when necessary, then set aside.
• Add the onion and the bacon to the casserole dish and cook, stirring, for 5 minutes or until lightly browned.
• Sprinkle the flour into the pan and mix. Stir with a wooden spoon to scrape up the sediment from the base. Add the stock and wine, and stir until the sauce comes to a boil.
• Return the rabbit to the casserole dish and add the thyme.
• Cover and bake for 1 1/4 to 1 1/2 hours, or until the rabbit is tender and the sauce has thickened.
• Combine the cream and mustard, then stir into the sauce in the casserole.
• Garnish with thyme sprigs and serve.
• Great with mashed potatoes.