Rabbit With Mustard Sauce Food

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.

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 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 WITH ROSEMARY SPAETZLE, ONION SOUBISE AND MUSTARD VERMOUTH SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the rabbit legs with salt and pepper. Place a large Dutch oven over high heat and add the oil. Let get hot, then add the rabbit legs and sear on both sides, 5 to 7 minutes per side. Transfer to a plate until ready to use.
• Reduce the heat to medium-low, then add the onions. Season with salt and saute until translucent, 5 to 7 minutes. Add the vermouth and mustard and bring to a simmer. Add the butter, the rabbit legs and rosemary atop the onions. Cover the pan and bake until the rabbit is tender, 35 to 40 minutes.
• Remove the rabbit from the Dutch oven and set aside. Put the Dutch oven back over medium-high heat and add the cream to the cooking liquid and onions. Cook until heated through and thickened, about 2 minutes.
• For the spaetzle: Bring a large pot of water to a boil.
• Whisk the eggs, milk, rosemary, salt and pepper together in a small mixing bowl. Add the flour gradually until a thick batter is formed.
• Over the boiling water, push the batter through the bottom of a colander with a spatula and simmer until the spaetzle float to the top, 3 to 4 minutes. Strain and place on a paper towel-lined sheet tray. Let cool slightly.
• Heat a 14-inch cast-iron pan over medium-high heat. Add the butter and heat until frothy and browned. Add the spaetzle and cook until crisp, 2 to 3 minutes. Drain on the paper towels and season with salt.
• Place the spaetzle in a large shallow dish and top with the rabbit legs. Pour the sauce over the legs and serve.

BRAISED RABBIT WITH GRAINY MUSTARD SAUCE

Steps:

• Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning rabbit.
• Put oven rack in middle position and preheat oven to 350°F.
• Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.
• Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes.
• While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.
• Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.
• Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.
• *Available at butcher shops, specialty foods shops, and some supermarkets (may require special order).

BAKED MUSTARD RABBIT

Steps:

• Cut the rabbit into 6 pieces as follows: cut the saddle into two pieces. Divide the hind legs, cut the fore section in half through the backbone leaving the forelegs attached to the ribs.
• Season the rabbit pieces generously with salt and pepper and put them into a large bowl. Add the mustard, mustard seeds, creme fraiche, garlic, bacon and bay leaves. Strip the leaves form the thyme and sage branches, chop them roughly (you want about 2 tablespoons of each) and add to the bowl. With your hands, smear the ingredients all over the rabbit pieces to coat evenly. Cover and let the flavours meld for an hour or two, or overnight, in the fridge.
• Bring the rabbit to room temperature, and preheat the oven to 200 C. Place the rabbit pieces, along with every drop of their juicy seasoning, in two shallow, oval earthenware baking dishes just large enough to hold them.
• Bake on the middle shelf of the oven for about 1 hour, turning the pieces as they brown. The rabbit should be nicely browned and the juices quite reduced.
• If they seem to be browning too rapidly, lay a piece of foil on top, then incover for the last 10 minutes of cooking. If the sauce seems too reduced, splash a little white wine or chicken stock into the bottom of the baking dish, and cook for a few minutes longer. Serve.

RABBIT WITH MUSTARD & BACON

Steps:

• Mash the butter with the herbs, garlic and lemon zest, then chill. This can be done up to a day in advance. Use a small sturdy knife to scrape the meat away from the thigh bone part of the rabbit leg. Try and create a pocket around the bone rather than cutting into the actual meat. When you get to the joint, cut or snap the bone away.
• Halve the butter, roll into two logs, then stuff into the cavity of each rabbit leg. Wrap the slices of pancetta around each leg so that they join underneath. The rabbit can be prepared up to a day ahead and kept in the fridge.
• Heat oven to 220C/200C fan/gas 7. Place the rabbit on a shallow roasting tray and roast for 20-30 mins (see tip below), then leave to rest for 5 mins. While the rabbit is cooking, make the sauce. Heat the crème fraîche with both mustards and simmer for 2-3 mins until thickened slightly. Season to taste, then add a squeeze of lemon juice and set aside.
• To serve, spoon some sauce onto each plate and carve the rabbit into thick slices. Arrange the rabbit on top of the sauce with some steamed new potatoes on the side.

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.

WHITE WINE-BRAISED RABBIT WITH MUSTARD

Steps:

• Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
• Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.
• Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
• Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
• Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
• Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)
• Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
• Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.