"raj" > wrote in message
news
>
> "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
>
>

This recipe sounds great. One question.. is the 1/4 pint of wine and stock
above the correct measurement? Seems like it wouldn't be enough liquid to
simmer for 2 hours. Just want to make sure before I hunt down my rabbit (in
the supermarket).