Cafe Des Federations Rabbit With Mustard Sauce Recipes

CAFE DES FEDERATIONS' RABBIT WITH MUSTARD SAUCE

Steps:

• Evenly brush one side of the rabbit pieces with some of the mustard. Season generously with salt and pepper. Heat the oil and butter in a large nonreactive skillet over medium heat. When the fat is hot but not smoking, add half of the rabbit, mustard sides down; do not overcrowd the pan. Cook until brown, about 10 minutes.
• Brush the rabbit pieces with additional mustard and turn. Season with salt and pepper. Cook until golden brown, another 10 minutes. Transfer to a large platter and repeat with the remaining rabbit.
• Add several tablespoons of the wine to the skillet and scrape up any browned bits that have stuck to the pan. Add the onions and cook, stirring, until golden brown, about 5 minutes. Remove the skillet from the heat. Sprinkle the flour over the onions and stir to coat. Add the remaining wine, the thyme and the bay leaf. Add all of the rabbit pieces.
• Return the skillet to low heat and simmer until the rabbit is very tender and the sauce begins to thicken, about 40 minutes.
• Transfer the rabbit and sauce to a warmed platter and sprinkle with parsley. Serve immediately over buttered fresh noodles or rice.

RABBIT WITH ROSEMARY SPAETZLE, ONION SOUBISE AND MUSTARD VERMOUTH SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the rabbit legs with salt and pepper. Place a large Dutch oven over high heat and add the oil. Let get hot, then add the rabbit legs and sear on both sides, 5 to 7 minutes per side. Transfer to a plate until ready to use.
• Reduce the heat to medium-low, then add the onions. Season with salt and saute until translucent, 5 to 7 minutes. Add the vermouth and mustard and bring to a simmer. Add the butter, the rabbit legs and rosemary atop the onions. Cover the pan and bake until the rabbit is tender, 35 to 40 minutes.
• Remove the rabbit from the Dutch oven and set aside. Put the Dutch oven back over medium-high heat and add the cream to the cooking liquid and onions. Cook until heated through and thickened, about 2 minutes.
• For the spaetzle: Bring a large pot of water to a boil.
• Whisk the eggs, milk, rosemary, salt and pepper together in a small mixing bowl. Add the flour gradually until a thick batter is formed.
• Over the boiling water, push the batter through the bottom of a colander with a spatula and simmer until the spaetzle float to the top, 3 to 4 minutes. Strain and place on a paper towel-lined sheet tray. Let cool slightly.
• Heat a 14-inch cast-iron pan over medium-high heat. Add the butter and heat until frothy and browned. Add the spaetzle and cook until crisp, 2 to 3 minutes. Drain on the paper towels and season with salt.
• Place the spaetzle in a large shallow dish and top with the rabbit legs. Pour the sauce over the legs and serve.

CAFé DES FéDéRATIONS'S RABBIT WITH MUSTARD SAUCE

Steps:

• Brush one side of each rabbit piece with mustard, then season with salt and pepper.
• Heat the oil and butter in a large nonreactive pan over medium heat. When the fat is hot but not smoking, add several rabbit pieces, mustard side down. You may need to cook them in batches, so as not to crowd the pan. Cook until browned, about 10 minutes, and then brush the uncooked top of each piece with the remaining mustard. Season with salt and pepper; flip and cook until brown, 10 minutes more. Transfer to a large platter and continue cooking in this manner until all the rabbit is browned.
• Add several tablespoons of the wine to the pan and scrape up the browned bits. Add the onions and cook, stirring, until golden, about 5 minutes. Remove the pan from the heat. Sprinkle the flour over the onions and stir to coat. Pour in the remaining wine, the thyme and bay leaf. Add the rabbit. Return the pan to medium heat and simmer until the rabbit is tender and the sauce begins to thicken, about 1 hour.
• Transfer the rabbit to a warmed platter. Discard the thyme and bay leaf. Reduce the sauce to the desired thickness; then season to taste with salt and pepper. Pour the sauce over the rabbit and sprinkle with parsley. Serve immediately over buttered noodles or rice.

RABBIT WITH MUSTARD SAUCE

Steps:

• Finely chop onion. Pat rabbit pieces dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderate heat until hot but not smoking and brown rabbit pieces on all sides in 2 batches. Transfer rabbit as browned to a large bowl.
• In skillet cook onion in 1 tablespoon butter over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced by about half. Return rabbit to skillet and add broth. Simmer rabbit, covered, until tender, about 40 minutes.
• Transfer rabbit to cleaned large bowl and boil sauce until reduced to about 2 cups. In a small bowl whisk together 1/4 cup sauce and mustard and whisk mixture into sauce. In another small bowl stir cornstarch into 1 tablespoon cold water and whisk into sauce. Simmer sauce, whisking, 3 minutes, or until thickened. Whisk in remaining tablespoon butter, parsley, and salt and pepper to taste. Return rabbit to skillet and cook over moderately low heat, turning rabbit to coat with sauce, until heated through.

RABBIT CASSEROLE WITH MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees.
• Remove any fat from the rabbits and wash under cold water. Pat dry with paper towels.
• Cut along both sides of the backbones with kitchen shears and discard bones.
• Cut each rabbit into eight even-sized pieces and pat dry again.
• Heat half the oil in a 2.5 litre flameproof casserole dish. Brown rabbit in batches, adding oil when necessary, then set aside.
• Add the onion and the bacon to the casserole dish and cook, stirring, for 5 minutes or until lightly browned.
• Sprinkle the flour into the pan and mix. Stir with a wooden spoon to scrape up the sediment from the base. Add the stock and wine, and stir until the sauce comes to a boil.
• Return the rabbit to the casserole dish and add the thyme.
• Cover and bake for 1 1/4 to 1 1/2 hours, or until the rabbit is tender and the sauce has thickened.
• Combine the cream and mustard, then stir into the sauce in the casserole.
• Garnish with thyme sprigs and serve.
• Great with mashed potatoes.

RABBIT WITH MUSTARD SAUCE

Steps:

• Heat 1 Tbsp olive oil in a large, deep skillet or Dutch oven.
• Sprinkle salt and pepper over the rabbit pieces.
• Brown rabbit pieces on all sides. Add additional oil if necessary (I had more than enough for our small rabbit); transfer to a plate when done.
• Add the onion, garlic and herbs to the remaining olive oil in the skillet and cook over medium heat until softened. Add wine and broth.
• Bring to a boil, and return rabbit to the pot. Cover and simmer for 1 hour .
• Remove rabbit to a plate.
• Boil sauce until it is reduced by about half. Whisk in mustard; season to taste.
• Return the rabbit to the sauce for a few minutes to reheat it.

BRAISED RABBIT WITH GRAINY MUSTARD SAUCE

Steps:

• Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning rabbit.
• Put oven rack in middle position and preheat oven to 350°F.
• Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.
• Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes.
• While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.
• Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.
• Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.
• *Available at butcher shops, specialty foods shops, and some supermarkets (may require special order).