SAUTéED RABBIT WITH MUSTARD SAUCE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, one pot, main course
Time 1h20m
Yield Four servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 722, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 29 grams, Fiber 3 grams, Protein 84 grams, SaturatedFat 9 grams, Sodium 1676 milligrams, Sugar 5 grams, TransFat 0 grams
WHITE WINE-BRAISED RABBIT WITH MUSTARD
This is a version of lapin à la moutarde, a homey, traditional French dish still popular in old-fashioned Parisian bistros at lunchtime. Yes, there are quite a few steps required to put this dish on the table, but probably no more than 30 minutes of active work. It is essentially a one-pot meal, with a little fiddling. The pleasingly sharp, succulent, saucy result is worth the extra effort. Get your rabbit in a butcher shop if possible, and ask to have it cut up; if your only option is a whole rabbit, it's not much more difficult than cutting up a chicken. Serve with noodles if you'd like, or rice, mashed potatoes or steamed new potatoes.
Provided by David Tanis
Categories dinner, lunch, main course
Time 2h
Yield 4 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 882, UnsaturatedFat 22 grams, Carbohydrate 44 grams, Fat 38 grams, Fiber 5 grams, Protein 78 grams, SaturatedFat 10 grams, Sodium 1707 milligrams, Sugar 8 grams, TransFat 0 grams
RABBIT IN MUSTARD SAUCE
I came across this delicious rabbit recipe in the French section of a cook book about Mediterranean cooking. As my mother always pairs rabbit with mashed potatoes - which is also highly recommended with this recipe - I doubled the sauce. Who doesn't want extra sauce for the mashed potatoes? This has also the advantage that the dish can easily be reheated. I usually thin sauces with a little bit of water, wine, cream or milk if I reheat them. When I cooked this recipe, I reheated it several times, as it was only me who ate it and it always tasted delicious. You can of course halve the sauce if you are not as partial to sauces as I am. I also changed the recipe found in the book slightly in that I rubbed the pieces of rabbit in mustard before frying them. My mother always does it this way. For me rabbit cooked like in this recipe with plenty of mashed potatoes on the side is pure comfort food. I also recommend to serve some cooked carrots or steamed tomatoes with it. Yummy.
Provided by tigerduck
Categories Rabbit
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 14
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 ROSEMARY SPAETZLE, ONION SOUBISE AND MUSTARD VERMOUTH SAUCE
Provided by Eric Greenspan
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 16
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.
RABBIT WITH MUSTARD SAUCE
I found a recipe on the net to use our last rabbit in the freezer-we both agreed it was amazing. The ORIGINAL recipe on Group Recipes had no garlic, sage or thyme and used 4 tablespoons of oil. I used well flavoured home made chicken stock, so didn't need any additional seasoning at the end. Rabbit is super healthy and the 200g of meat we each ate would be the equivalent of a skinless chicken breast of the same size (no matter what the Food nutritional data seems to think!) I jointed an 800g rabbit myself and reckon it was around 500g of joints in 6 pieces.
Provided by JustJanS
Categories Rabbit
Time 1h25m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 636, Fat 23.1, SaturatedFat 5.6, Cholesterol 142.5, Sodium 1213.2, Carbohydrate 15.2, Fiber 2.3, Sugar 5.6, Protein 57.1
RABBIT SAUTEED WITH MUSTARD
Make and share this Rabbit Sauteed with Mustard recipe from Food.com.
Provided by Iowahorse
Categories Rabbit
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 493.7, Fat 36.2, SaturatedFat 8.5, Cholesterol 25.7, Sodium 849.3, Carbohydrate 25.3, Fiber 3.3, Sugar 10, Protein 10.5
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.
BRAISED RABBIT WITH GRAINY MUSTARD SAUCE
Categories Chicken Game Mustard Poultry Braise Christmas Dinner Lunch Rabbit Fall Winter Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 15
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).
RABBIT IN MUSTARD SAUCE
Provided by Molly O'Neill
Categories dinner, project, main course
Time 5h10m
Yield Four servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 930, UnsaturatedFat 19 grams, Carbohydrate 28 grams, Fat 40 grams, Fiber 3 grams, Protein 90 grams, SaturatedFat 14 grams, Sodium 1456 milligrams, Sugar 6 grams, TransFat 0 grams
RABBIT WITH MUSTARD & BACON
Barney's restaurant classic involves a bit of chef's technique and gives you a stunning result
Provided by Barney Desmazery
Categories Main course
Time 1h40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 352 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 27 grams protein, Sodium 1.78 milligram of sodium
RABBIT IN MUSTARD SAUCE (BURGUNDY, FRANCE)
This recipe was featured on week 41 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation (and a few sub-regions) on Earth, and Burgundy, France is my 41st stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Provided by GiddyUpGo
Categories Rabbit
Time 5h4m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the rabbit up into six pieces and rub it all over with dijon mustard. Let marinade in the fridge, covered, for three or four hours.
- Fry the bacon over medium heat until lightly browned, then drain on paper towels. Pour off all but about a tablespoon of oil from the skillet, then add peanut oil and the rabbit pieces with the mustard.
- Saute for 10 minutes or until brown, turning once.
- Add the bacon, onion, herbs and white wine. Bring to a boil, then reduce heat and cover. Simmer for 45 to 50 minutes or until tender.
- Add the half and half. Stir and cook for another five minutes. Remove the bay leaf and discard. Arrange the rabbit on a serving plate, leaving the sauce in the pot.
- If your sauce needs thickening, mix the flour with the softened butter and wisk inches Boil for one or two minutes or until thick. Serve the rabbit with the sauce spooned over.
PANKO- AND MUSTARD-CRUSTED RABBIT
Steps:
- Preheat oven to 500°F. In medium bowl, whisk together butter and mustard. In large bowl, toss together panko and thyme.
- Season rabbit pieces with salt and pepper. Using pastry brush, brush 1 piece generously with mustard mixture, then dip in panko mixture and toss to coat. Transfer to large rimmed baking sheet. Repeat with remaining pieces, using 2 baking sheets. Drizzle pieces with olive oil.
- Bake 15 minutes, then reduce heat to 350°F. Bake until crust is golden and juices run clear when meat is pricked with fork, about 10 minutes more.
RABBIT CASSEROLE WITH MUSTARD SAUCE
Here in Costa Rica we have wonderful farmers markets in almost every town. The one where we go, in San Isidro de General, the market covers a huge city block inside an enormous warehouse. One of the ladies there grows and sells rabbit. I found this recipe in The Essential Mediterranean Cookbook and it's become one of our favorites. Just tell your company it's chicken (just kidding...).
Provided by Jostlori
Categories Rabbit
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
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