Rabbit In Mediterranean Sauce Recipes

WHITE WINE-BRAISED RABBIT WITH MUSTARD

Steps:

• Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
• Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.
• Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
• Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
• Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
• Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)
• Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
• Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.

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.

ROAST RABBIT WITH GREEN GARLIC SAUCE

Steps:

• For rabbit: Heat oven to 375 degrees. Brown bacon in large pan over medium heat until it releases all of its fat. Remove bacon and reserve for other use. Add onions, brown well, and transfer to a plate. Season rabbit with salt and pepper and brown well on all sides. Add wine, garlic, and water to barely cover. Cover and bake until rabbit is tender, about 1 hour.
• For sauce: Melt butter in saucepan over medium-low heat and add onions and green garlic bulbs. Sauté until tender. Add potato, garlic and stock. Simmer until potato is tender. Add green garlic tops. Let cool. Purée in blender until smooth. Season with salt and pepper to taste, and set aside.
• Transfer rabbit and onions to a platter. Return pan to high heat and reduce broth to about 1 cup. Add butter and green garlic sauce, and adjust salt and pepper to taste. Return rabbit to sauce, turning to coat and allowing to reheat. To serve, place a portion of rabbit on each of four plates. Top with a spoonful or two of sauce.

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.