Rabbit With Mustard Bacon Food

MUSTARD CREAM RABBIT WITH BACON

Steps:

• Cook bacon in a skillet until crisp. Remove bacon and cool on paper towels.
• Season rabbit pieces with salt & pepper. Brown rabbit pieces in bacon fat over medium-high heat, in batches if necessary. Place in 9"x13" baking pan.
• Preheat oven to 350 degrees. Saute onions in skillet until translucent, about 3-4 minutes. Pour chicken broth into pan, scraping up any browned bits. Add water, mustard and thyme. Turn heat to high and bring to a rolling boil.
• Pour mustard sauce over rabbit pieces. Cover pan with foil and bake at 350 degrees for 45 min-1 hour until meat is tender and falling off the bone.
• Remove rabbit pieces to serving platter. Stir cream and parsley into sauce and pour over rabbit. Sprinkle with crumbled bacon. Serve with rice or crusty bread.

LE LAPIN A LA MOUTARDE D'IRENE (RABBIT STEW WITH MUSTARD)

Steps:

• Cut the rabbit into 12 serving pieces. Place the pieces in a mixing bowl. Add the mustard and coat all the pieces well. Cover with plastic wrap. Place in the refrigerator and marinate for two to three hours, or more.
• When ready to cook, heat the oil in a nonstick skillet. Add the rabbit pieces and the onions. Brown for about 10 minutes, stirring and turning the pieces.
• Place the bacon slices in the bottom of a heavy skillet and cook over medium heat. Add the rabbit, onions, thyme, bay leaf and wine. Bring to a boil. Cover and simmer about 40 minutes, or until done. Remove cover and continue cooking for five minutes. Add the cream and cook for one minute. Add salt and pepper if necessary. Remove bay leaf and serve.

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.

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.