"ray" > wrote in message
...
> DOES ANYONE HAVE A RECIPE FOR RABBIT? PLEASE EMAIL ME AT
> OR POST HERE. THANKS
Got this off the internet several years ago.
As an aside, we prepared this for our gourmet club for a dinner with the
title 'Easter Leftovers'. I thought it was cute! :-)
Lapin Aux Deux Moutardes (Rabbit with Two Mustards)
Serves: 4
1 fat, tender rabbit
2 tablespoons flour
salt and fresh black pepper
2 tablespoons olive oil
2 tablespoons butter
4 ounces bacon, diced
4 shallots, finely chopped
1 bouquet garni
1/4 pint dry white wine
1/4 pint chicken stock
1 teaspoon Dijon mustard
1 teaspoon English mustard
1/2 pint whipping cream
1. Cut the rabbit into serving pieces, roll the pieces in flour
seasoned with salt and pepper, then sauté with the bacon in the olive oil
and butter until golden.
2. Add the shallots, the bouquet garni, the white wine and stock, and
cook gently, covered, until the rabbit is tender (about 2 hours).
3. Take the rabbit pieces out of the cooking pan and keep them warm.
4. Skim any excess fat from the sauce, and remove the bouquet garni.
Whisk together the cream and the two mustards until well combined and add to
the sauce in the pan.
5. Correct the seasoning, adding salt, pepper and more mustard to
taste.
6. Add the rabbit pieces, heat through and serve.
Bouquet Garni (sachet d'epices):
1 part leaf thyme
1 part whole peppercorns
4 parts finely chopped parsley
1 bay leaf