Brandied Rabbit In Mustard Sauce
Brandied Rabbit In Mustard Sauce, a main dish recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Brandied Rabbit In Mustard Sauce
Ingredients
- 1 md Rabbit, cut up, frying
- 1 tb Olive oil
- 1 tb Butter or margarine
- 1 md Onion, cut in four
- Whole cloves Bouquet garni * Salt to taste Brandy 4 tb Whipping cream
- 1 1/2 tb Grainy coarse Dijon Mustard
Method
-
- See Bouquet garni recipe for ingredients.
- Calories: 311; Protein 27 g.; Carbohydrate 3 g.; Fat 21 g/serving.
- Wipe meat pieces and trim off any fat.
- Heat olive oil and butter or margarine in large skillet until bubbly.
- Add meat pieces and saute on all sides until browned.
- While browning, press whole cloves into onion chunks (generously).
- Add chunks to skillet in between meat pieces; add Bouquet garni.
- Sprinkle with salt.
- Generously ‘slosh’ brandy over top (at least 1/2 cup).
- Cover.
- Cook over medium to low heat about 30 minutes or until meat is cooked through.
- Remove meat pieces from pan and keep warm.
- Discard onion chunks, cloves and Bouquet garni.
- Increase heat to medium high.
- Add cream and mustard; cook, stirring constantly until slightly thickened.
- Return meat to pan and coat on all sides with sauce.
- Serve at once.
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