Rabbit In Milk And Rum Recipe
Ingredients
| Garlic | 2 Clove (5gm), crushed | |
| Bay leaves | 2 , crumbled | |
| Mixed herbs | 2 Tablespoon | |
| Ground black pepper | 1 Teaspoon | |
| Salt | To Taste | |
| Dark rum | 3 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| 1/2 rabbit, cut in pieces | ||
| Milk | 1 1/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Mustard | 1 Teaspoon | |
Directions
Put the garlic, bay leaf, mixed herbs, black pepper and salt into a dish.
Pour over the rum and olive oil and stir well.
Add the rabbit pieces to this mixture and marinate for at least 12 hours.
Transfer the rabbit to a deep casserole and pour over the milk.
Cover and microwave on HIGH for 10 minutes.
Turn the rabbit pieces.
Cover and microwave on HIGH for a further 10 minutes.
Leave to stand for 10 minutes.
Drain the rabbit and strain the cooking liquid, reserving 1 1/4 cups (300 ml/1/2 pint).
Melt the butter in a bowl for 30 seconds on HIGH, and stir in the flour.
Pour over the cooking liquid and stir well.
Microwave for 2 minutes on HIGH.
Beat the sauce thoroughly with a hand whisk, and add the mustard, whisking constantly.
Pour over the rum and olive oil and stir well.
Add the rabbit pieces to this mixture and marinate for at least 12 hours.
Transfer the rabbit to a deep casserole and pour over the milk.
Cover and microwave on HIGH for 10 minutes.
Turn the rabbit pieces.
Cover and microwave on HIGH for a further 10 minutes.
Leave to stand for 10 minutes.
Drain the rabbit and strain the cooking liquid, reserving 1 1/4 cups (300 ml/1/2 pint).
Melt the butter in a bowl for 30 seconds on HIGH, and stir in the flour.
Pour over the cooking liquid and stir well.
Microwave for 2 minutes on HIGH.
Beat the sauce thoroughly with a hand whisk, and add the mustard, whisking constantly.
Chef
