Rabbit Tenderloin With Sauteed Spinach And Creole Mustard Sauce Food

SAUTéED RABBIT WITH MUSTARD SAUCE

Steps:

• Sprinkle the rabbit pieces with salt and pepper.
• Prepare the onions, mushrooms and garlic and set aside. Tie the parsley, thyme sprigs and bay leaf into a bundle and set aside.
• Heat the oil and butter in a heavy casserole and add the rabbit pieces. Cook until golden brown on one side, about four or five minutes, and turn the pieces. Cook about two minutes on the second side and pour off the fat.
• Add the mushrooms, onions and garlic, and stir. Sprinkle with flour and stir to coat the ingredients evenly.
• Add the wine, chicken broth and tomato paste, and stir. Add the herb bundle. Bring to the boil. Cover closely and let simmer one hour.
• Scoop out about one cup of the sauce and stir the mustard into it. Return this mixture to the casserole and stir. Bring the mixture barely to the simmer. Remove the herb bundle and serve.

RABBIT TENDERLOIN WITH SAUTEED SPINACH AND CREOLE MUSTARD SAUCE

Steps:

• To make the mustard sauce: Bring the cream to a boil in a small saucepan over medium heat; whisk in the mustard and sour cream and simmer for 5 minutes; keep warm.
• Mix the flour with 1 teaspoon of the seasoning.
• Season each tenderloin evenly with the remaining 4 teaspoons of seasoning.
• Heat the oil to 360F in a large skillet.
• Coat each tenderloin with the seasoned flour and fry until golden, about two minutes on each side.
• Remove from pan and drain on absorbent paper.
• Add butter and sesame seeds; let seeds brown for about ten seconds.
• Add spinach and vegetable seasoning and cook until wilted, about two minutes.
• Add stock and cook for an additional minute.
• To serve, place 1/4 cup of warm mustard sauce on each of four plates.
• Divide the spinach evenly on each plate.
• Make four or five small slices in each tenderloin and place each over a bed of spinach.
• Serve with Rabbit Sausage Recipe #404348 (if you wish to reduce the time and preparation, omit the sausage).

RABBIT WITH MUSTARD SAUCE

Steps:

• Finely chop onion. Pat rabbit pieces dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderate heat until hot but not smoking and brown rabbit pieces on all sides in 2 batches. Transfer rabbit as browned to a large bowl.
• In skillet cook onion in 1 tablespoon butter over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced by about half. Return rabbit to skillet and add broth. Simmer rabbit, covered, until tender, about 40 minutes.
• Transfer rabbit to cleaned large bowl and boil sauce until reduced to about 2 cups. In a small bowl whisk together 1/4 cup sauce and mustard and whisk mixture into sauce. In another small bowl stir cornstarch into 1 tablespoon cold water and whisk into sauce. Simmer sauce, whisking, 3 minutes, or until thickened. Whisk in remaining tablespoon butter, parsley, and salt and pepper to taste. Return rabbit to skillet and cook over moderately low heat, turning rabbit to coat with sauce, until heated through.

RABBIT SAUTEED WITH MUSTARD

Steps:

• Mix the mustard and thyme together and generously brush both sides of pieces of rabbit.
• Season well with salt and pepper.
• Heat 3 tablespoons of oil in a large heavy saute pan and add the rabbit.
• Cover and gently cook over moderate heat until the rabbit pieces are tender but still moist 15-20 minutes.
• Cover and place rabbit in a casserole in a warm oven as they are finished.
• Place the saute pan back on high heat and add the stock, wine and cream until mixture is lightly thickened about 8 minutes.
• Strain carefully through a fine strainer and season to taste with salt, pepper and drops of lemon juice.
• Stir in herbs and keep warm.
• In a small saute pan add bacon and saute over moderate heat until just crisp.
• Remove and drain on paper towels discarding fat.
• Add remaining tablespoon olive oil to pan and saute onions and mushrooms until vegetables just begin to color.
• Add cabbage and cook until it just begins to wilt but is still crunchy.
• Stir in bacon.
• Place onion mixture on a warm platter, top with rabbit and spoon sauce over and around.
• Serve immediately.

RABBIT IN MUSTARD SAUCE

Steps:

• Rub the mustard all over the rabbit. Let stand for 3 hours. About 15 minutes before rabbit is ready, saute the bacon in a large, deep skillet until crisp. Remove bacon with a slotted spoon. Add the onion and cook until translucent, about 5 minutes.
• Wipe the mustard off of the rabbit. Toss with the flour. Add the butter to the pan. Working in 2 batches, saute rabbit pieces until golden on both sides, about 8 minutes for each batch. Remove rabbit from pan and set aside.
• Pour the wine into the pan. Over medium-high heat, simmer while scraping up browned bits from the bottom of the pan.
• Add the chicken broth, thyme, rosemary and bay leaf. Add the rabbit. Bring to a simmer. Reduce heat so that liquid barely simmers. Cook until rabbit is tender, about 1 hour and 15 minutes, skimming top as necessary.
• Remove rabbit from pan. Increase heat. Simmer sauce until thickened, about 20 minutes. Stir in cream. Simmer for 5 minutes.
• Stir in salt and pepper. Remove bay leaf. Return rabbit to the pan. Stir in parsley. Serve with noodles.