If you check epicurious, they have a very good recipe for rabbit in a
mustard sauce. I made this last weekend and was quite happy with it.

Bob

"Peter Huebner" > wrote in message
...
> In article >,
> says...
>>
>> I had rabbit once, and I didn't like it- I have a feeling that If I made
>> it myself, I would like it more. What is your recipe?
>>
>
> Ah rabbit - I am rather fond of rabbit. Rabbit I do in a covered roasting
> dish
> with some bay leaf and half an onion, at low to medium heat for 1 1/2
> hours,
> then I deglaze the roasting dish with some boiling water, add some capers
> and
> stir in a mix of flour, sour cream and water until the sauce has the right
> consistency.
>
> Hare is a lot more gamy than rabbit. Juniper goes well with hare. My
> marinade
> worked well in that it took the edge of the gamyness and it also
> tenderized the
> meat some. I cooked the hare in the covered roasting dish with juniper
> berries
> and some bay leaf for just over 3 hours at a low heat (155-160C) took the
> meat
> out, deglazed the pan, added a generous swig of gin, pinch of salt, 2-3
> Tbsp of
> concentrated blackcurrent juice (Ribena), reduced a bit and thickened the
> sauce
> with cornflour dissolved in water. Served it up with hot apple sauce, a
> jar of
> cranberries, boiled potatoes and as a side dish we had lettuce with a
> simple
> lemon dressing.
>
> Came out pretty well for an improvised effort: everybody was quietly
> enthusiastic and there wasn't much conversation around the table ;-)
>
> -P.
>
>
> --
> =========================================
> firstname dot lastname at gmail fullstop com