NitroX
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| (.700 member) |
| 04/01/03 09:47 PM |
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Rabbit with Mustard
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Rabbit with Mustard
Ingredients
- 1 jointed rabbit
- 1 tablespoon flour
- 1 tablespoon dry mustard
- 2 tablespoons olive oil
- 25 gms / 2 tablespoons butter
- 1 peeled and sliced onion
- 150 ml / 2/3 cup cider or a light ale
- 300 ml / 1 1/4 cups chicken stock
- salt and pepper
- 1 tablespoon vinegar
- 1 tablespoon demerara sugar
- 1 tablespoon Dijon mustard
Topping
- 50 gm / 1 cup fresh breadcrumbs
- 2 tablespoons olive oil
- 50 gm / 1/4 cup butter
- 1 teaspoon chives snipped
- 1 tablespoon of freshly chopped parsley
Procedure
- Dry the rabbit over with a paper towel and then toss the rabbit in a mixture of flour and dry mustard. Heat the oil in a fry pan and well brown the rabbit pieces all over. Put in a casserole dish.
- Add butter into the pan and fry the onion until clear or soft. Stir in remaining flour and mustard mixture and cook for a minute or so. Gradually add the cider and stock and bring to the boil. Season well and add vinegar, sugar and Dijon mustard and then pour the mixture over the rabbit.
- Cover the casserole dish and cook in a moderate, pre-heated oven at 180 deg C/ 360 deg F for around about an hour.
- While the casserole is cooking fry the breadcrumbs in a mixture of oil and butter until golden brown, stirring frequently, and then mix with the chives and parsley
- Remove the casserole lid, adjust seasonings and sprinkle with the crumb mixture.
- Serve immediately
Serving Information
Serves: 4