Rabbit In Stilton Mustard Sauce Recipes

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Sautéed Rabbit With Mustard Sauce image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, one pot, main course

Time 1h20m

Yield Four servings

Number Of Ingredients 16

1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
2 cups very small white onions, the smaller the better, peeled
1/2 pound mushrooms, left whole if very small, otherwise quartered
2 teaspoons finely minced garlic
3 sprigs fresh parsley
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
1 tablespoon corn, peanut or vegetable oil
1 tablespoon butter
3 tablespoons flour
1 cup dry white wine
2 cups fresh or canned chicken broth
1 tablespoon tomato paste
1 tablespoon imported mustard


  • Sprinkle the rabbit pieces with salt and pepper.
  • Prepare the onions, mushrooms and garlic and set aside. Tie the parsley, thyme sprigs and bay leaf into a bundle and set aside.
  • Heat the oil and butter in a heavy casserole and add the rabbit pieces. Cook until golden brown on one side, about four or five minutes, and turn the pieces. Cook about two minutes on the second side and pour off the fat.
  • Add the mushrooms, onions and garlic, and stir. Sprinkle with flour and stir to coat the ingredients evenly.
  • Add the wine, chicken broth and tomato paste, and stir. Add the herb bundle. Bring to the boil. Cover closely and let simmer one hour.
  • Scoop out about one cup of the sauce and stir the mustard into it. Return this mixture to the casserole and stir. Bring the mixture barely to the simmer. Remove the herb bundle and serve.

Nutrition Facts : @context http, Calories 722, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 29 grams, Fiber 3 grams, Protein 84 grams, SaturatedFat 9 grams, Sodium 1676 milligrams, Sugar 5 grams, TransFat 0 grams


White Wine-Braised Rabbit With Mustard image

This is a version of lapin à la moutarde, a homey, traditional French dish still popular in old-fashioned Parisian bistros at lunchtime. Yes, there are quite a few steps required to put this dish on the table, but probably no more than 30 minutes of active work. It is essentially a one-pot meal, with a little fiddling. The pleasingly sharp, succulent, saucy result is worth the extra effort. Get your rabbit in a butcher shop if possible, and ask to have it cut up; if your only option is a whole rabbit, it's not much more difficult than cutting up a chicken. Serve with noodles if you'd like, or rice, mashed potatoes or steamed new potatoes.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 2h

Yield 4 servings

Number Of Ingredients 15

1 small rabbit, about 3 pounds, cut into 6 to 8 pieces
Salt and pepper
3 tablespoons lard or vegetable oil
1 cup all-purpose flour for dredging rabbit, plus 2 tablespoons for sauce
1 large onion, diced (about 2 cups)
1 cup dry white wine
2 1/2 cups chicken broth
1 tablespoon whole-grain mustard
2 thyme branches
12 sage leaves
1/2 cup crème fraîche
1 tablespoon Dijon mustard
1 teaspoon chopped capers
1/4 cup thinly sliced chives
1 pound cooked pappardelle pasta or wide egg noodles, for serving (optional)


  • 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.

Nutrition Facts : @context http, Calories 882, UnsaturatedFat 22 grams, Carbohydrate 44 grams, Fat 38 grams, Fiber 5 grams, Protein 78 grams, SaturatedFat 10 grams, Sodium 1707 milligrams, Sugar 8 grams, TransFat 0 grams


Rabbit in Stilton-Mustard Sauce image

Make and share this Rabbit in Stilton-Mustard Sauce recipe from Food.com.

Provided by Chef Shadows

Categories     Rabbit

Time 2h20m

Yield 4-5 serving(s)

Number Of Ingredients 9

1 (2 1/2-3 lb) rabbit, cut up
3 tablespoons olive oil
1 1/2 tablespoons fresh thyme leaves
1 1/2 tablespoons fresh summer savory, leaves or of the dried herbs
2 bay leaves, fresh, crumbled or 2 dried bay leaves, crumbled
1/2 cup Dijon mustard
1/2 cup water
1/2 cup half-and-half (light cream)
1/2 cup crumbled Stilton cheese


  • In a 9-by-13-inch baking pan, stir together oil, thyme, savory, and bay leaves.
  • Add rabbit and turn to coat evenly.
  • Cover and chill at least 1 hour or overnight.
  • Preheat oven to 375°F.
  • In a bowl, stir mustard and water until smooth.
  • Turn rabbit over, then spread top of meat with half of mustard mixture.
  • Bake, uncovered, in a 375°F oven for 20 minutes.
  • Turn meat over and spread other side with remaining mustard mixture.
  • Continue to bake, basting once or twice, until meat is no longer pink in thickest part (cut to test), 25 to 30 minutes more.
  • Place rabbit on a platter and keep warm. Place pan over medium-high heat and boil, stirring, until juices are reduced to 1/2 cup, about 8 minutes.
  • Add half and half, whisk until bubbling.
  • Add all but 2 tablespoons cheese and whisk until melted.
  • Pour sauce over rabbit; sprinkle with remaining cheese.
  • Serve on warmed plates.

Nutrition Facts : Calories 600.1, Fat 35.5, SaturatedFat 11.6, Cholesterol 185.4, Sodium 718.9, Carbohydrate 4.7, Fiber 1.9, Sugar 0.4, Protein 62.9


Rabbit in Mustard Sauce image

I came across this delicious rabbit recipe in the French section of a cook book about Mediterranean cooking. As my mother always pairs rabbit with mashed potatoes - which is also highly recommended with this recipe - I doubled the sauce. Who doesn't want extra sauce for the mashed potatoes? This has also the advantage that the dish can easily be reheated. I usually thin sauces with a little bit of water, wine, cream or milk if I reheat them. When I cooked this recipe, I reheated it several times, as it was only me who ate it and it always tasted delicious. You can of course halve the sauce if you are not as partial to sauces as I am. I also changed the recipe found in the book slightly in that I rubbed the pieces of rabbit in mustard before frying them. My mother always does it this way. For me rabbit cooked like in this recipe with plenty of mashed potatoes on the side is pure comfort food. I also recommend to serve some cooked carrots or steamed tomatoes with it. Yummy.

Provided by tigerduck

Categories     Rabbit

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 5/8 kg rabbit, pieces (with bones, 3lbs 9oz)
pepper, freshly ground
2 tablespoons mild mustard
olive oil
4 medium onions, roughly chopped
6 slices bacon, thin slices, sliced into 3 cm pieces (1 1/5 inch pieces)
4 tablespoons flour
3 cups chicken stock
1 cup white wine
2 teaspoons fresh thyme leaves
1 cup single cream (if the single cream in your country works well in sauces, otherwise use cream)
3 -4 tablespoons Dijon mustard
thyme (to garnish)


  • 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.


Rabbit with Mustard Sauce image

Categories     Mustard     Rabbit     White Wine     Fall     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 9

1 medium onion
a 3-pound rabbit, cut into 8 pieces
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 1/4 cups dry white wine
1 3/4 cups chicken broth (13 3/4 fluid ounces)
1/4 cup Dijon mustard
1 teaspoon cornstarch
2 tablespoons chopped fresh parsley leaves


  • 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.


Cafe des Federations' Rabbit With Mustard Sauce image

Provided by Molly O'Neill

Time 1h10m

Yield Six servings

Number Of Ingredients 11

1 fresh rabbit (about 2 1/2 pounds), cut into 7 to 8 serving pieces (or substitute chicken)
1/2 cup Dijon mustard
Kosher salt and freshly ground pepper to taste
3 tablespoons peanut oil
1 tablespoon unsalted butter
1 bottle dry white wine
2 medium onions, peeled and finely chopped
1 tablespoon superfine flour, like Wondra
Several branches of fresh thyme or 1 teaspoon dried
1 imported bay leaf
Chopped fresh parsley


  • 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.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 24 grams, Carbohydrate 11 grams, Fat 38 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 906 milligrams, Sugar 3 grams, TransFat 0 grams


Rabbit In Mustard Sauce image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 5h10m

Yield Four servings

Number Of Ingredients 15

1/2 cup Dijon mustard
1 rabbit, about 3 1/2 pounds, cut in 6 or 7 pieces
2 strips bacon, diced
1 onion, peeled and minced
1/2 cup all-purpose flour
1 tablespoon unsalted butter
2 cups dry white wine
3 cups chicken broth, homemade or low-sodium canned
1/2 teaspoon dried thyme
1/2 teaspoon rosemary
1 bay leaf
1/4 cup heavy cream
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
2 tablespoons minced parsley


  • Rub the mustard all over the rabbit. Let stand for 3 hours. About 15 minutes before rabbit is ready, saute the bacon in a large, deep skillet until crisp. Remove bacon with a slotted spoon. Add the onion and cook until translucent, about 5 minutes.
  • Wipe the mustard off of the rabbit. Toss with the flour. Add the butter to the pan. Working in 2 batches, saute rabbit pieces until golden on both sides, about 8 minutes for each batch. Remove rabbit from pan and set aside.
  • Pour the wine into the pan. Over medium-high heat, simmer while scraping up browned bits from the bottom of the pan.
  • Add the chicken broth, thyme, rosemary and bay leaf. Add the rabbit. Bring to a simmer. Reduce heat so that liquid barely simmers. Cook until rabbit is tender, about 1 hour and 15 minutes, skimming top as necessary.
  • Remove rabbit from pan. Increase heat. Simmer sauce until thickened, about 20 minutes. Stir in cream. Simmer for 5 minutes.
  • Stir in salt and pepper. Remove bay leaf. Return rabbit to the pan. Stir in parsley. Serve with noodles.

Nutrition Facts : @context http, Calories 930, UnsaturatedFat 19 grams, Carbohydrate 28 grams, Fat 40 grams, Fiber 3 grams, Protein 90 grams, SaturatedFat 14 grams, Sodium 1456 milligrams, Sugar 6 grams, TransFat 0 grams


Rabbit in Mustard and Thyme Sauce As I Like It! image

This is simple meal. Do not use wild rabbits, but if you do not have rabbits, chicken or turkey can do. It will not be the same (rabbits have better taste and meat structure), but you will be satisfied.

Provided by nitko

Categories     Rabbit

Time 1h5m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 11

800 g rabbit
2 tablespoons olive oil
1 cup all-purpose flour
1 cup dry white wine
1 garlic clove
1/2 bay leaf
1 teaspoon thyme
1 tablespoon Dijon mustard
2 cups chicken stock
2 teaspoons salt
1 teaspoon pepper


  • Cut rabbit meat into portion parts, as if you will do it with chicken. Mix flour, salt and pepper and roll rabbit parts into flour.
  • Take a frying pan (best Teflon one) put some olive oil and fry rabbit until brownish on all sides.
  • Add garlic and fry not more than 1 minute. Add wine, thyme, bay leaf. Stir with wooden ladle removing burned parts (if there are any).
  • Cook on easy fire 45 minutes. Add some chicken stock if necessary. Add mustard, stir and cook about 5 minutes.
  • The sauce must be dense, but not too much. Serve with mashed potato.

Nutrition Facts : Calories 542.5, Fat 19.8, SaturatedFat 4.7, Cholesterol 117.8, Sodium 1463, Carbohydrate 30.5, Fiber 1.1, Sugar 2.6, Protein 46.7


Braised Rabbit with Grainy Mustard Sauce image

Categories     Chicken     Game     Mustard     Poultry     Braise     Christmas     Dinner     Lunch     Rabbit     Fall     Winter     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 15

2 (3-pound) rabbits*, each cut into 6 serving pieces
1 1/2 teaspoons salt
1 teaspoon black pepper
3 to 4 tablespoons vegetable oil
1 3/4 cups reduced-sodium chicken broth (14 fluid ounces
2 medium onions, finely chopped (2 cups)
3 large garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoon pieces
2 1/2 cups dry white wine
1/3 cup Dijon mustard
1/4 cup whole-grain mustard
2 teaspoons cornstarch
2 tablespoons cold water
Garnish: fresh thyme sprigs


  • 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).


Rabbit With Mustard Sauce image

I found a recipe on the net to use our last rabbit in the freezer-we both agreed it was amazing. The ORIGINAL recipe on Group Recipes had no garlic, sage or thyme and used 4 tablespoons of oil. I used well flavoured home made chicken stock, so didn't need any additional seasoning at the end. Rabbit is super healthy and the 200g of meat we each ate would be the equivalent of a skinless chicken breast of the same size (no matter what the Food nutritional data seems to think!) I jointed an 800g rabbit myself and reckon it was around 500g of joints in 6 pieces.

Provided by JustJanS

Categories     Rabbit

Time 1h25m

Yield 2 serving(s)

Number Of Ingredients 11

500 g rabbit joints
salt and pepper
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon fresh rosemary, chopped finely
2 teaspoons fresh sage, chopped finely
2 teaspoons fresh thyme, chopped finely
1 1/2 cups white wine
2 cups chicken broth
4 tablespoons Dijon mustard


  • 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.

Nutrition Facts : Calories 636, Fat 23.1, SaturatedFat 5.6, Cholesterol 142.5, Sodium 1213.2, Carbohydrate 15.2, Fiber 2.3, Sugar 5.6, Protein 57.1


Rabbit in Mustard Sauce (Burgundy, France) image

This recipe was featured on week 41 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation (and a few sub-regions) on Earth, and Burgundy, France is my 41st stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.

Provided by GiddyUpGo

Categories     Rabbit

Time 5h4m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 slices bacon, cut in 1-inch pieces
1/2 cup Dijon mustard
3 tablespoons peanut oil
1 large onion, chopped
1 1/2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 bay leaf
1 cup dry white wine
1/4 cup half-and-half
salt and pepper
1 tablespoon butter mixed with 1 tbsp flour


  • Cut the rabbit up into six pieces and rub it all over with dijon mustard. Let marinade in the fridge, covered, for three or four hours.
  • Fry the bacon over medium heat until lightly browned, then drain on paper towels. Pour off all but about a tablespoon of oil from the skillet, then add peanut oil and the rabbit pieces with the mustard.
  • Saute for 10 minutes or until brown, turning once.
  • Add the bacon, onion, herbs and white wine. Bring to a boil, then reduce heat and cover. Simmer for 45 to 50 minutes or until tender.
  • Add the half and half. Stir and cook for another five minutes. Remove the bay leaf and discard. Arrange the rabbit on a serving plate, leaving the sauce in the pot.
  • If your sauce needs thickening, mix the flour with the softened butter and wisk inches Boil for one or two minutes or until thick. Serve the rabbit with the sauce spooned over.


Rabbit in White Wine and Mustard Sauce image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h15m

Yield 4 - 6 servings

Number Of Ingredients 19

1 3-pound rabbit, dressed weight, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
6 ounces lean salt pork cut into 1/2-inch cubes
2 tablespoons corn, peanut or vegetable oil
24 pearl onions, peeled, about 1 cup
1/2 pound small white mushrooms
1/2 pound carrots, trimmed and scraped and cut into 1/4-inch cubes, about 1 cup
1 teaspoon finely minced garlic
2 tablespoons flour
1 tablespoon tomato paste
2 cups very dry white wine
1 cup fresh or canned chicken broth
2 tablespoons Dijon-style mustard
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
2 sprigs fresh parsley
1 sprig fresh rosemary or 1/2 teaspoon dried
2 tablespoons finely chopped parsley


  • Sprinkle the rabbit pieces,including the liver, with salt and pepper and set aside.
  • Bring enough water to the boil to cover the salt pork pieces when they are added.
  • Heat the oil in a heavy skillet large enough to hold the rabbit pieces in one layer and add the salt pork cubes. Cook, stirring often, until the pieces are crisp and slightly browned.
  • Remove and set aside the salt pork pieces.
  • Set the rabbit liver aside. Add the remaining rabbit pieces to the fat in the skillet and cook about five minutes. Remove the rabbit pieces and pour off all the fat from the skillet. Return the rabbit pieces to the skillet. Add the onions, mushrooms and carrots. Add the garlic and stir to redistribute the ingredients. Cook about five minutes.
  • Sprinkle with flour and stir so that the ingredients are evenly coated. Add the tomato paste and stir. Add the wine, broth and bring to the boil, stirring from the bottom to prevent sticking. Add the mustard and stir to blend.
  • Tie the thyme, bay leaf, parsley and rosemary into a bundle and add it. Cover closely and cook 40 minutes. Add the rabbit liver and the browned pieces of salt pork. Stir. Cover and continue cooking five minutes. Sprinkle with parsley and serve with noodles or mashed potatoes.

Nutrition Facts : @context http, Calories 696, UnsaturatedFat 24 grams, Carbohydrate 17 grams, Fat 41 grams, Fiber 4 grams, Protein 50 grams, SaturatedFat 13 grams, Sodium 1228 milligrams, Sugar 6 grams, TransFat 0 grams

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Step 1. Cut each rabbit into 6 pieces: 2 hind legs, 2 front legs, 1 neck and 1 loin with flaps attached. Season the rabbit with salt and pepper. Press 2 savory sprigs and 2 …
From foodandwine.com

May 21, 2016 - A wonderful way to serve up rabbit! Cooking times may vary.
From pinterest.com

Method. Mix the 25g flour and mustard powder on a plate, then use to dust the rabbit pieces, reserving whatever’s left on the plate. Heat 2 tbsp of the oil in a flameproof casserole or large, deep frying pan, add the rabbit and brown the pieces on both sides.
From deliciousmagazine.co.uk

Add the mustard, season with salt and black pepper and simmer gently for 2 minutes. Remove from the heat and pour over the rabbit (in the casserole dish). Add the remaining stock to the casserole and gently bring to the boil on the hob. Add the thyme and bay leaf and place a piece of baking parchment on the surface of the casserole, then cover ...
From perfectlyprovence.co

4 tablespoons finely chopped fresh parsley. METHOD. Salt your rabbit pieces well and set aside at room temperature for 30 minutes to an hour. Brown the rabbit pieces in butter individually, and then remove each piece to a platter. Add the shallots, mushrooms, celery and bell pepper, and cook on low until soft, about 5 minutes on a medium heat.
From mackhillfarm.com

2018-05-16 Melt half of the butter in a large high sided skillet and brown the rabbit until crispy, about 5 minutes per side. Remove the rabbit to a platter. In the same pan, add the remaining butter and the onions. Cook for about 10 minutes, scraping up any of the browned bits as you mix. Deglaze with wine and water.
From cheznousdinners.com

Supercook found 19 mustard and rabbit recipes. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! ← Back. Recent. SuperCook is way better on the app 1+ million recipes | voice powered | diets | shopping list mustard and rabbit. Order by: Relevance. Relevance Least ingredients Most ingredients. 19 results. Page 1. Panko- and …
From supercook.com

Cut the rabbit into 6 pieces as follows: Cut the saddle into 2 pieces. Divide the hind legs. Cut the fore section in half through the backbone, leaving the forelegs attached to the ribs. Season the rabbit pieces generously with salt and freshly ground pepper and put them in a large bowl. Add the mustard, mustard seeds, crème fraîche, garlic ...
From dartagnan.com

2013-03-06 Heat the oven to 200c or 390f, prepare a baking dish and set aside. Combine all sauce ingredients in a bowl until well incorporated. Taste and adjust if desired, then set aside.
From spiciefoodie.com

Season them with salt and pepper. Roll the cuts in the flour and reserve on a dry plate. In a medium sauté pan with a lid, heat 1/2 the butter or oil (1 T). When hot, but not yet browning, add two or three of the rabbit or hare pieces to brown. Cook each side 2-3 minutes, until a golden crust has formed.
From tradbow.com

In a large nonstick skillet, heat the oil. Add the rabbit pieces and cook over moderate heat until richly browned, about 2 minutes per side; turn the pieces carefully to keep as much mustard crust ...
From foodandwine.com

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