Braised Honey Mustard Rabbit With Chicken Option Recipe 415

Steps:

• Arrange meat in shallow baking dish.
• Mix all other ingredients.
• Baste frequently with mixture while cooking.
• Bake at 350°F for hour to an hour and fifteen minutes.

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.

Steps:

• Heat the oven to 200c or 390f, prepare a baking dish and set aside. Combine all sauce ingredients in a bowl until well incorporated. Taste and adjust if desired, then set aside. Using a sharp knife, gently puncture small whole into the thights. Then rub with a little bit of salt and black pepper, set aside. Heat oil until hot, then add rabbit. Allow to brown on all sides as evenly as possible. Once browned use a slotted spatula to remove and place in baking dish. In the same pan, and oil, fry the garlic just until soft, make sure it doesn't burnt. Remove the garlic from pan and add to rabbit. Pour the mustard sauce into baking dish. Place in center of oven and cook for 1 hour. Halfway through flip the rabbit and cook for 20 minutes, then flip back for the remaining 10. Sauce should have thickened and halved. Remove from oven and allow to sit for 5 minutes before serving. Serve with sauce and desired side dishes. *Serve the rabbit with steamed white rice and sautéed green beans. It can also be served with potatoes - mashed or boiled or roasted, and green vegetable of choice.*

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).

Steps:

• Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine bread crumbs and 1 teaspoon of mustard. In another shallow bowl, combine honey and remaining mustard. Dip chicken in honey-mustard mixture, then coat with crumbs. , In a nonstick skillet, cook chicken over medium heat in butter for 4-6 minutes on each side or until chicken juices run clear.

Steps:

• Have the rabbit cut up like a chicken, the saddle should be cut into three or four pieces. The saddle is the rounded portion of the back between the shoulder and loin. Preheat the oven to 350ºF. Put a couple of tablespoons of flour into a paper bag. Put the rabbit pieces in the bag, roll the top shut, then shake the bag to evenly coat the rabbit with the flour. Heat the oil in a large, lidded skillet over a medium flame. Add the onions, shallot and carrots and sauté them for a couple of minutes. Remove to a bowl. Put the rabbit pieces in the skillet and brown them all around. Return the vegetables to the pan. Pour in the red wine and the brandy, then add the tomato paste and the can of tomatoes, with the juice. Stir to dissolve the paste into the liquid. Then scatter the herbs around and give everything a good grinding of black pepper. Bring to a boil, then reduce to a simmer. Cover and put into the oven. After about 20 minutes, take the pan out of the oven and remove the lid. Stir in the chopped up liver and the olives. Put the lid back, then return the pan to the oven. The rabbit should be done in another 20 minutes. This is terrific with pretty much any carb that you like-rice, mashed potatoes, a tubular pasta.

Steps:

• Preheat oven to 325 degrees. Place flour in a shallow bowl. Tie thyme, rosemary and clove in a spice sachet or square of cheesecloth (or just toss them in pot if you do not mind accidentally biting into clove later).
• Season rabbit pieces all over with salt and pepper. Coat each piece evenly with flour; tap off excess. Heat 3 tablespoons oil in a large oven-proof Dutch oven over medium-high heat. Sear rabbit in batches, until browned all over, 5 to 6 minutes a side. Transfer to a paper-towel-lined plate.
• Add remaining 1 tablespoon oil to pot; reduce heat to medium. Add leeks and 2 tablespoons sage and cook, stirring, until softened, about 2 minutes. Stir in the carrots, celery, garlic, coriander, salt and pepper. Cook, stirring, until vegetables begin to color, about 5 minutes.
• Add wine and increase heat to high; simmer, scraping up browned bits from bottom of pot, until reduced by half, about 5 minutes. Return rabbit to pot. Add stock (it should come almost halfway up the sides of rabbit) and herb sachet (or herbs and clove). Transfer pot to oven and cook, partially covered, until meat is fork tender, about 2 hours.
• Transfer rabbit pieces to a serving platter. If liquid seems too thin, place pot over medium-high heat and simmer until it thickens slightly. Discard sachet. Stir in mustard, to taste. Spoon sauce and vegetables over rabbit. Garnish with parsley and remaining 1 tablespoon chopped sage. Serve with noodles, if desired.