Country Rabbit Persillade Recipe
Ingredients
| Rabbit-5 lbs, cut up | ||
| Dijon Mustard | 1 | |
| Chicken stock | 5 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Parsley | 3/4 | |
| Garlic | 3 | |
| Red wine vinegar | 1 Tablespoon | |
| Heavy cream | 2 Cup (16 tbs) | |
| Parlsey-chopped,for garnish | ||
Directions
GETTING READY
1)Preheat oven to 375 degrees
MAKING
2)Coat each piece of rabbit with the mustard
3)Choose a baking pan,add salt and chicken stock
4)Add the rabbit to the pan,cover and cook in the oven for 55 minutes
5)Drain this stock into saucepan
6)Keep the rabbit aside and keep it warm
7)Now add parsley and garlic to stock
8)Boil and reduce this to a thick residue
9)Pour the cream sauce over the rabbot,and return to a oven, baking it at 300 degrees
SERVING
10)Once done, garnish with chopped parlsey and serve
1)Preheat oven to 375 degrees
MAKING
2)Coat each piece of rabbit with the mustard
3)Choose a baking pan,add salt and chicken stock
4)Add the rabbit to the pan,cover and cook in the oven for 55 minutes
5)Drain this stock into saucepan
6)Keep the rabbit aside and keep it warm
7)Now add parsley and garlic to stock
8)Boil and reduce this to a thick residue
9)Pour the cream sauce over the rabbot,and return to a oven, baking it at 300 degrees
SERVING
10)Once done, garnish with chopped parlsey and serve
Chef
