Rabbit with Mustard Sauce and Capers
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 rabbit, cut in portions 3 Tbs lard or vegetable oil 1 small onion, finely chopped
1 clove garlic, mashed 2 Tbs capers 2 Tbs fresh parsley, chopped
1 tsp marjoram 3 cups dry white wine 3 Tbs mustard



1 Heat the lard or oil on medium high in a large frying pan or casserole. When quite hot, put in as many of the rabbit pieces as will fit without crowding the pan and fry them till golden brown on all sides. Repeat with the remaining rabbit portions, then return all the meat to the pan.
2 Reduce the heat to medium and add the chopped onion. Fry for a few minutes until translucent. Add the garlic and fry for another couple of minutes.
3 Pour in the white wine. Add the parsley, marjoram, and mustard. Season with salt and freshly ground black pepper. Add the capers. Bring to a boil, partially cover, and simmer till done, about 45 minutes. If the sauce needs thickening, remove the cover and reduce on high till you reach the desired consistency.
4 Serve with dumplings, rice, or potatoes and either carrots, green beans, or a green salad.

Back