Recipe Collection
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Recipe: Rabbit with Mustard And Herbs
Categories: Waitrose2
Yield: 4 servings
1 315 g pack Waitrose Fresh
-- Rabbit Whole
-- Loin Fillets
45 ml Seasoned flour; (3tbsp)
45 ml Filippo Berio Olive Oil;
-- (3tbsp)
1 md Onion; finely sliced
2 Cloves garlic; crushed
1 80 g pack Fiorucci Pancetta
1 sm Leek; halved lengthways
-- and roughly chopped
75 g Button mushrooms; (2 3/4oz)
600 ml Chicken stock; (1 pint)
15 ml Each soft brown sugar and
-- white wine; (1tbsp)
-- vinegar
5 ml Dried thyme; (1tsp)
15 ml Dried parsley; (1tbsp)
30 ml Dijon mustard; (2tbsp)
7 sl French bread; sliced and (7
-- to 8)
-- buttered, then
-- spread with a thin
-- layer of Dijon
-- 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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