Rabbit In Mediterranean Sauce Recipes

RABBIT IN MEDITERRANEAN SAUCE

Steps:

• The day before you intend to cook the meal, soak the rabbit pieces in lightly salted water for at least 12 and up to 24 hours.
• Remove them and dry them well with paper towel. Coat the joints on all sides with the mustard and leave covered in the fridge overnight.
• Coat the joints with the seasoned flour.
• Melt the butter in a casserole dish and brown the joints on all sides, then add the diced bacon, chopped onion and crushed garlic.
• Cover and cook for another 20 minutes, stirring occasionally.
• Then add the diced tomatoes, seasoning and stir.
• Transfer the casserole to a moderately slow oven (160°C) and cook for another 45 minutes.
• You may want to top it up with water, stock or red wine.
• Serve this with white rice or baked potatoes. A garnish of finely chopped parsley looks good too.
• Alternative:.
• This casserole can be cooked on a campfire in a heavy based casserole dish with a lid.
• After adding the diced tomatoes, move the casserole dish to a cooler part of the campfire and simmer very gently, again you may want to top it up with water, stock or red wine. Test whether the rabbit is tender with a skewer after 45 minutes, though it may take a little longer.

RABBIT IN MUSTARD SAUCE

Steps:

• As indicated in the introduction I have doubled the sauce of the original recipe. You may therefore halve it if you are not as partial to sauce as I am.
• Preheat oven 180°C / 355°F / gas 2.
• Remove any visible fat from the rabbit meat. Rinse rabbit meat under cold water and drain well with kitchen paper.
• Brush pieces with mustard, but do not use too much of it, as it otherwise will burn during the frying process. Generously salt and pepper the meat.
• Fry the meat pieces in portions in hot olive oil in an oven-safe pot until they have a nice colour. Use more oil if necessary. Put browned meat aside.
• Fry onions and bacon in the pot you fried the rabbit for 5 minutes, stirring frequently. Sprinkle with flour and stir. Add wine and stock and bring to a boil while you keep stirring. Add meat and thyme leaves.
• Cover with a lid and cook in the oven for 75-90 minutes or until tender. Remove pot from oven and put on stove. Add cream and 3 tablespoons of Dijon mustard. Mix and check if you want to add another tablespoon. Season to taste. Cook for a few minutes on the stove until the sauce is creamy.
• Serve on individual plates with mashed potatoes and vegetable of your choice. Garnish meat with thyme sprigs or thyme leaves.