Rabbit In Cream Sauce Food

RABBIT IN CREAM SAUCE

Steps:

• Cover rabbit joints with cold water in a large pan, add salt and leave them to soak for 1 hour.
• Then drain and wash joints under a running cold tap.
• Put the joints in a large saucepan with the bouillon cube, onions and about a pint of co ld water to cover, bring slowly to the boil, then add a little white pepper and simmer for 45 minutes or until rabbit is tender.
• To Prepare the Cream Sauce:- Mix cornflour with the cream and mustard, add a little hot stock, and return to the pan and stir until boiling.
• Allow the sauce to simmer 3 minutes, then serve with plenty of freshly boiled rice or creamy mashed potatoes.

BRAISED RABBIT IN TUSCAN SAUCE

Steps:

• For Sauce.
• Heat oil in heavy 4-quart nonaluminum saucepan over medium heat.
• Add onion,carrot,celery and parsley and brown, stirring frequently, about 8 minutes.
• Add garlic and basil and cook 15 seconds.
• Mix in tomatoes.
• Reduce heat and simmer until reduced and thick,stirring occasionally, about 30 minutes.
• Can be prepared 3 days ahead and refrigerated.
• For Rabbit.
• Remove long loin piece on each side of backbone by cutting between meat and bone with sharp knife.
• Halve each loin crosswise;cut off remaining meat from bones.
• Put rabbit meat in large bowl; mix in wine,bay leaves,garlic, rosemary, pepper and cloves.
• Marinate at least 5 hours at cool room temperature or overnight in refrigerator, turning occasionally.
• Remove rabbit from marinade and pat dry;reserve marinade.
• Heat oil in nonaluminum heavy large skillet over medium heat.
• Add pancetta and brown, stirring frequently.
• Remove, using a slotted spoon.
• Add rabbit loins to skillet and sear on all sides; do not brown.
• Cool and refrigerate.
• Brown remaining rabbit meat over medium heat in batches(do not crowd).
• Transfer to heavy 5-quart saucepan, using a slotted spoon.
• Pour off all but 3 tablespoonfuls fat from skillet.
• Add pancetta to skillet and stir over medium heat 2 minutes;pour in marinade.
• Simmer until reduced to thick syrup, scraping up any browned bits, about 25 minutes.
• Pour over rabbit meat (keep loin refrigerated).
• Stir in tomato sauce;cover partially and simmer gently until rabbit meat is tender, about 25 minutes;cool.
• Refrigerate tomato mixture overnight(can be prepared 2 days ahead).
• Bring tomato mixture to a simmer;stir in loin pieces and simmer until tender, stirring frequently, about 20 minutes.
• Discard bay leaves and fresh rosemary.
• Transfer rabbit mixture to platter.
• Serve immediately with polenta or pasta.

RABBIT IN A WHITE WINE, BACON, ONION AND MUSHROOM SAUCE

Steps:

• Lightly coat the rabbit pieces in seasoned flour.
• Heat the butter and oil and fry the rabbit pieces until golden brown.
• Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.
• Add the wine, water and tomato paste, stirring to combine and lift any brown bits off the bottom of the pan; add the thyme, bayleaf, garlic and season with extra black pepper.
• Return the rabit to the pan.
• Cover the pan and simmer about 1 hour or until the rabbit is tender.
• Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.
• Add to the rabbit for the last few minutes of cooking.
• Remove the thyme and bayleaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.

RABBIT IN MUSTARD SAUCE

Steps:

• As indicated in the introduction I have doubled the sauce of the original recipe. You may therefore halve it if you are not as partial to sauce as I am.
• Preheat oven 180°C / 355°F / gas 2.
• Remove any visible fat from the rabbit meat. Rinse rabbit meat under cold water and drain well with kitchen paper.
• Brush pieces with mustard, but do not use too much of it, as it otherwise will burn during the frying process. Generously salt and pepper the meat.
• Fry the meat pieces in portions in hot olive oil in an oven-safe pot until they have a nice colour. Use more oil if necessary. Put browned meat aside.
• Fry onions and bacon in the pot you fried the rabbit for 5 minutes, stirring frequently. Sprinkle with flour and stir. Add wine and stock and bring to a boil while you keep stirring. Add meat and thyme leaves.
• Cover with a lid and cook in the oven for 75-90 minutes or until tender. Remove pot from oven and put on stove. Add cream and 3 tablespoons of Dijon mustard. Mix and check if you want to add another tablespoon. Season to taste. Cook for a few minutes on the stove until the sauce is creamy.
• Serve on individual plates with mashed potatoes and vegetable of your choice. Garnish meat with thyme sprigs or thyme leaves.