Rabbit and Mustard
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 rabbits 3 tablespoons plain flour ground pepper
60 g butter 2 onions, chopped 2 cloves garlic, crushed
3 rashers bacon, chopped, no rind 1-1/2 cups chicken stock 1 teaspoon hot mustard
2 tablespoons chopped parsley 1/4 cup cream



1 Cut each rabbit into six portions using scissors, remove and discard any offal that adheres to the cavity. Toss portions in flour seasoned with pepper, reserve any unused flour.
2 In a pan, melt butter until foaming, add onions and cook 5 minutes. Add garlic and bacon, cook 5 minutes longer. Remove onions, garlic and bacon from pan.
3 Add rabbit portions to pan, brown on all sides. Repeat, if necessary until all portions are browned. Reduce heat, add half the stock, the mustard and parsley. Add cooked onions, garlic and bacon. Transfer mixture to large pan, add remaining stock, cover, simmer gently until rabbit is tender.
4 Blend reserved flour with a little cream to form a paste, stir in remaining cream, add to the ingredients in pan and stir. Bring to the boil, reduce heat and simmer for 2 minutes. Serve immediately.
5 Hint: For a more delicate flavour, cover rabbit with water and add 1 teaspoon of vinegar per cup of water. Soak, up to 4 hours. Drain well and pat dry before use.

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