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Rabbit With Mustard Recipe
|Rabbit||3 1⁄2 Pound (1 Piece, Enough To Make 12 Serving Pieces)|
|Freshly ground black pepper||To Taste|
|Olive oil||2 Tablespoon|
|Canadian bacon||1⁄4 Pound, diced and blanched|
|Shallots||4 , chopped|
|Dry white wine||2⁄3 Cup (10.67 tbs)|
|Chicken stock||2⁄3 Cup (10.67 tbs)|
|Dijon mustard||1 Teaspoon|
|English mustard||1 Teaspoon|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
Calories 642 Calories from Fat 311
% Daily Value*
Total Fat 35 g54%
Saturated Fat 17 g85.2%
Trans Fat 0 g
Cholesterol 303.7 mg
Sodium 478.5 mg19.9%
Total Carbohydrates 10 g3.4%
Dietary Fiber 0.21 g0.84%
Sugars 1 g
Protein 64 g127.3%
Vitamin A 21.2% Vitamin C 3.3%
Calcium 7.8% Iron 51.6%
*Based on a 2000 Calorie diet
1 Neatly cut the rabbit into 12 serving pieces.
2 Dust the pieces in seasoned flour.
3 In a pan, add olive oil and butter and saute the rabbit along with salt pork.
4 Add shallots and bouquet garni to the mixture and add wine and stock to moisten it.
5 Cover and gently cook until the rabbit is soft.
6 Drain the pieces and place them in a heated bowl to keep warm.
7 Skim the fat from the sauce.
8 In a bowl, add Dijon mustard and english mustard and whisk throughly with cream and add to the sauce.
9 Add a little more salt, pepper and mustard to correct the seasoning.
10 Add the rabbit pieces to the sauce and heat throughly.
11 Serve in a casserole.