Friday, February 1, 2008

Brandied Rabbit in Mustard Sauce

For those of you who have and extra rabbit in your freezer Hillbilly Willy found this recipe for Rabbit. Sounds a little bit high falutin but might be good. Or if you raise rabbits and are looking for way to make the best of them - here you go.

Yield: 1 servings
Prep. Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes

1 medium rabbit, cut up, frying
1 tablespoon olive oil
1 tablespoon butter, or margarine
1 medium onion, cut in four
1 cloves, whole
1 bouquet garni


Wipe meat pieces and trim off any fat.

Heat olive oil and butter or margarine in large skillet until

Add meat pieces and saute on all sides until browned.

While browning, press whole cloves into onion chunks (generously).

Add chunks to skillet in between meat pieces; add Bouquet garni.

Sprinkle with salt.

Generously 'slosh' brandy over top (at least 1/2 cup).


Cook over medium to low heat about 30 minutes or until meat is
cooked through.

Remove meat pieces from pan and keep warm.

Discard onion chunks, cloves and Bouquet garni.

Increase heat to medium high.

Add cream and mustard; cook, stirring constantly until slightly

Return meat to pan and coat on all sides with sauce.

Serve at once.

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