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 MEDITERRANEAN SAUCE
I had tried a few rabbit recipes but they just didn't seem to be able to hide that 'gamey' taste. So I came up with my own. Note* preparation time does not include soaking or marinating with mustard
Provided by motorcyclemummy
Categories Rabbit
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- The day before you intend to cook the meal, soak the rabbit pieces in lightly salted water for at least 12 and up to 24 hours.
- Remove them and dry them well with paper towel. Coat the joints on all sides with the mustard and leave covered in the fridge overnight.
- Coat the joints with the seasoned flour.
- Melt the butter in a casserole dish and brown the joints on all sides, then add the diced bacon, chopped onion and crushed garlic.
- Cover and cook for another 20 minutes, stirring occasionally.
- Then add the diced tomatoes, seasoning and stir.
- Transfer the casserole to a moderately slow oven (160°C) and cook for another 45 minutes.
- You may want to top it up with water, stock or red wine.
- Serve this with white rice or baked potatoes. A garnish of finely chopped parsley looks good too.
- Alternative:.
- This casserole can be cooked on a campfire in a heavy based casserole dish with a lid.
- After adding the diced tomatoes, move the casserole dish to a cooler part of the campfire and simmer very gently, again you may want to top it up with water, stock or red wine. Test whether the rabbit is tender with a skewer after 45 minutes, though it may take a little longer.
Nutrition Facts : Calories 242.5, Fat 19.1, SaturatedFat 9.9, Cholesterol 42.3, Sodium 427.3, Carbohydrate 15.4, Fiber 2, Sugar 4.9, Protein 3.8
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 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.
Nutrition Facts : Calories 922.9, Fat 42.6, SaturatedFat 16.4, Cholesterol 284.7, Sodium 768.3, Carbohydrate 27.5, Fiber 2.8, Sugar 8.3, Protein 91.9
BRAISED RABBIT IN TUSCAN SAUCE
When I saw rabbit in my local HEB grocery's freezer section I had to try this recipe. The recipe calls for whole rabbits and that's the way I'm submitting this, but the frozen rabbit pieces I bought worked just as well. This is best prepared a day ahead of serving to allow the flavors to mellow. The Tuscan sauce is excellent over pasta, so you may want to make a double batch of that. I served the rabbit with my recipe for Creamy Polenta with Green Onions and Parsley. Recipe originally from a November 1984 issue of Bon Appetit, featured in a Tuscan Dinner for 8. Prep time does not include marinating or refrigeration time.
Provided by Leslie in Texas
Categories Rabbit
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- For Sauce.
- Heat oil in heavy 4-quart nonaluminum saucepan over medium heat.
- Add onion,carrot,celery and parsley and brown, stirring frequently, about 8 minutes.
- Add garlic and basil and cook 15 seconds.
- Mix in tomatoes.
- Reduce heat and simmer until reduced and thick,stirring occasionally, about 30 minutes.
- Can be prepared 3 days ahead and refrigerated.
- For Rabbit.
- Remove long loin piece on each side of backbone by cutting between meat and bone with sharp knife.
- Halve each loin crosswise;cut off remaining meat from bones.
- Put rabbit meat in large bowl; mix in wine,bay leaves,garlic, rosemary, pepper and cloves.
- Marinate at least 5 hours at cool room temperature or overnight in refrigerator, turning occasionally.
- Remove rabbit from marinade and pat dry;reserve marinade.
- Heat oil in nonaluminum heavy large skillet over medium heat.
- Add pancetta and brown, stirring frequently.
- Remove, using a slotted spoon.
- Add rabbit loins to skillet and sear on all sides; do not brown.
- Cool and refrigerate.
- Brown remaining rabbit meat over medium heat in batches(do not crowd).
- Transfer to heavy 5-quart saucepan, using a slotted spoon.
- Pour off all but 3 tablespoonfuls fat from skillet.
- Add pancetta to skillet and stir over medium heat 2 minutes;pour in marinade.
- Simmer until reduced to thick syrup, scraping up any browned bits, about 25 minutes.
- Pour over rabbit meat (keep loin refrigerated).
- Stir in tomato sauce;cover partially and simmer gently until rabbit meat is tender, about 25 minutes;cool.
- Refrigerate tomato mixture overnight(can be prepared 2 days ahead).
- Bring tomato mixture to a simmer;stir in loin pieces and simmer until tender, stirring frequently, about 20 minutes.
- Discard bay leaves and fresh rosemary.
- Transfer rabbit mixture to platter.
- Serve immediately with polenta or pasta.
Nutrition Facts : Calories 871.4, Fat 39.6, SaturatedFat 9.9, Cholesterol 279.2, Sodium 187.6, Carbohydrate 12.1, Fiber 2.7, Sugar 6.3, Protein 100.9
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