1 Fresh rabbit, 2 1/2-3 lb, in
Pieces
1/3 cup Peanut oil
1 tbsp Unsalted butter
1/2 cup Whole-grain mustard
3 cup Dry white wine
1 cup Creme fraiche, sour cream,
Or plain yoghurt
Salt to taste
1/4 cup Fresh minced parsley, for
Garnish
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Preheat oven to 350. In an ovenproof pan, heat the oil & butter, & quickly brown the rabbit. Discard excess oil. Brush rabbit pieces evenly with mustard, reserving 3 Tbls. for the sauce. Place rabbit in the oven & bake, covered, for 20 min. Pour wine over the rabbit & continue cooking, covered another 25 min. Remove the rabbit pieces from the cooking liquid & keep warm. Over high heat reduce the reserved coooking liquid by half (about 8-10 min.). Whisk in the creme fraiche, reserved mustard, & salt. Reduce heat & cook 3-4 min. Garnish with parsley & serve hot with rice or pasta. This recipe also works very well with chicken pieces.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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