Rabbit with mustard and herbs

Yield: 4 servings

Measure Ingredient
1 \N 315 g pack Waitrose Fresh Rabbit Whole
\N \N ; Loin Fillets
45 millilitres Seasoned flour; (3tbsp)
45 millilitres Filippo Berio Olive Oil; (3tbsp)
1 medium Onion; finely sliced
2 \N Cloves garlic; crushed
1 \N 80 g pack Fiorucci Pancetta
1 small Leek; halved lengthways
\N \N ; and roughly chopped
75 grams Button mushrooms; (2 3/4oz)
600 millilitres Chicken stock; (1 pint)
15 millilitres Each soft brown sugar and white wine; (1tbsp)
\N \N ; vinegar
5 millilitres Dried thyme; (1tsp)
15 millilitres Dried parsley; (1tbsp)
30 millilitres Dijon mustard; (2tbsp)
7 slices French bread; sliced and (7 to 8)
\N \N ; buttered, then
\N \N ; spread with a thin
\N \N ; layer of Dijon
\N \N ; mustard

Cut each fillet into 3 pieces and toss in the flour. Reserve flour. Heat 15ml (1tbsp) oil in a large frying pan and brown the rabbit quickly. Remove with a slotted spoon.

Add remaining oil to the pan and saut‚ the onion, garlic and pancetta until the onion is starting to soften. Add the leek and mushrooms and saut‚ for a further 2-3 minutes. Stir in the reserved flour and cook for 1 minute stirring continuously.

Add the stock, sugar and vinegar to the pan with the herbs and mustard.

Bring to the boil, stirring continuously. Transfer to a casserole dish, add the rabbit.

Place in a preheated oven 170øC, 325øF, gas mark 3, for 35-40 minutes or until the rabbit is just tender. Top with the bread and place under a preheated grill until golden brown. Serve immediately with green vegetables.

Converted by MC_Buster.

NOTES : This rabbit stew makes a delicious and warming supper. Rabbit loin cutlets could be substituted for the loin fillets - simply increase the cooking time by about 10-15 minutes. Rabbit is delicate and can easily overcook, so use an earthenware dish rather than a cast iron one, which can conduct the heat too well!

Converted by MM_Buster v2.0l.

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