Rabbit Stew With Cognac And Mustard Recipe
Tickle your taste buds with this Rabbit Stew With Cognac And Mustard recipe. Stock up on Meat Meatloaf as you will want to make this Rabbit Stew With Cognac And Mustard time and again. This Rabbit Stew With Cognac And Mustard is so tasty that I cannot resist serving it as a Main Dish often. You will be tempted to prepare this Rabbit Stew With Cognac And Mustard recipe again.
Ingredients
2 tablespoons (1/4 stick) butter (or more)
2 tablespoons vegetable oil (or more)
2 large rabbits (about 3 pounds each) or 2 chickens, cut into serving pieces and patted dry
3 tablespoons Cognac
4 medium onions, quartered
2 garlic cloves, minced
2 tablespoons all purpose flour
1 teaspoon dried rosemary, crumbled
1 teaspoon dried oregano, crumbled
1/2 teaspoon dried tarragon, crumbled
1/2 teaspoon dried sage leaves, crumbled
2 cups dry white wine or chicken broth
1 cup whipping cream
2 tablespoons Dijon mustard
Salt and freshly ground pepper
1/4 cup minced fresh parsley(garnish)
Directions
Preheat oven to 350°F.
Heat 2 tablespoons butter and 2 tablespoons oil in heavy dutch oven or large casserole.
Add rabbit and brown on all sides.
Pour Cognac in corner of pan and ignite, spooning cognac over rabbit until flames subside.
Remove meat from pot using slotted spoon.
Add onion and garlic to pot and saute until limp and golden, about 10 minutes, adding more oil and butter if necessary.
Stir in flour and cook until flour just begins to brown, about 1 to 2 minutes.
Add rosemary, oregano, tarragon, sage and wine and blend well.
Return rabbit to pot.
Bring to boil, transfer to oven, cover and cook until meat is very tender, 1 to 1 1/2 hours, stirring occasionally.
Transfer rabbit to serving platter and keep warm.
Skim fat from sauce.
Bring sauce to boil, then stir in cream, scraping up any browned bits.
Boil gently until sauce is reduced to desired consistency (sauce should be smooth).
Stir in mustard (do not boil, or mustard will be bitter) and blend well.
Season with salt and pepper to taste.
Spoon sauce over rabbit.
Sprinkle with minced fresh parsley and serve.
Heat 2 tablespoons butter and 2 tablespoons oil in heavy dutch oven or large casserole.
Add rabbit and brown on all sides.
Pour Cognac in corner of pan and ignite, spooning cognac over rabbit until flames subside.
Remove meat from pot using slotted spoon.
Add onion and garlic to pot and saute until limp and golden, about 10 minutes, adding more oil and butter if necessary.
Stir in flour and cook until flour just begins to brown, about 1 to 2 minutes.
Add rosemary, oregano, tarragon, sage and wine and blend well.
Return rabbit to pot.
Bring to boil, transfer to oven, cover and cook until meat is very tender, 1 to 1 1/2 hours, stirring occasionally.
Transfer rabbit to serving platter and keep warm.
Skim fat from sauce.
Bring sauce to boil, then stir in cream, scraping up any browned bits.
Boil gently until sauce is reduced to desired consistency (sauce should be smooth).
Stir in mustard (do not boil, or mustard will be bitter) and blend well.
Season with salt and pepper to taste.
Spoon sauce over rabbit.
Sprinkle with minced fresh parsley and serve.
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