How To make Brandied Rabbit In Mustard Sauce
1 md Rabbit, cut up, frying
1 tb Olive oil
1 tb Butter or margarine
1 md Onion, cut in four
Whole cloves Bouquet garni * Salt to taste Brandy 4 tb Whipping cream
1 1/2 tb Grainy coarse Dijon Mustard
* See Bouquet garni recipe for ingredients. Calories: 311; Protein 27 g.; Carbohydrate 3 g.; Fat 21 g/serving. Wipe meat pieces and trim off any fat. Heat olive oil and butter or margarine in large skillet until bubbly. 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). Cover. 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 thickened. Return meat to pan and coat on all sides with sauce. Serve at once.
How To make Brandied Rabbit In Mustard Sauce's Videos
Rabbit In Cream Sauce With Vegetables || Around the World: Romantic Dinner || Gastrolab
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Baked rabbit with cream is a French classic, easy to cook and popular all over the world. Cook it when you want to create romantic atmosphere.
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Rabbit In Cream Sauce With Vegetables || Around the World: French Romantic Dinner || Gastrolab
Ingredients:
1,2 kg. rabbit
800 ml. cream (18%)
150 g. carrot
130 g. celery root
120 g. onion
70 g. leek
4 springs of fresh thyme
4 leaves of bay leaf
150 g. of white wine
80 ml. olive oil
seasoning to taste
Preparation:
Cut rabbit into pieces. Sear with seasoning, thyme and olive oil. Сontinue sauteing.
Peel vegetables, cut vegetables into small cubes. Sear until golden and soft. Roasted vegetables combine with rabbit, add wine and cream. Cook in preheat to 160°C about 1,5-2 hours.
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Venison Steak Diane
This is the classic, the original Steak Diane. It's a French dish, dating back to the 1800s, and was originally Steak Diana, named for Diana, the Roman goddess of the hunt -- and it used venison. This is that version. Seared venison medallions with a rich sauce of brandy, Dijon mustard, shallots, cream and a little tomato. It's super easy to make and is great for date night. Head over to Hunter Angler Gardener Cook for the full recipe:
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White Wine Braised Rabbit [ French Bistro Recipe
A FRENCH OLD SCHOOL RECIPE WITH CREME FRAICHE, SHALLOTS, BACON AND MUSHROOMS. Step by step cooking.
INGREDIENTS: 4 persons
1.2 Kg rabbit
6 shallots
500 gr mushrooms
4 garlic cloves
1 bunch of thyme
2 sprigs of rosemary
4 bay leaves
250 gr smoked bacon
2 tbsp of Dijon mustard
4 cloves
1 tbsp black peppercorns
1 bottle of dry white wine
1 cup of wheat flower
Salt and pepper
Your side dish choice (potatoes, vegetables, or others)
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Carrie Nahabedian Makes Rabbit Ravioli on the March 31st Dinner Party
Carrie Nahabedian Makes Rabbit Ravioli on the March 31st Dinner Party. If you would like to try these in person ( not on the menu at Brindille, only in person on The Dinner Party), join us on 3/31 Http://citywinery.com/chicago/fear-no-art-presents-the-dinner-party-3-31.html
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A recipe for Jugged Hare right out of The Art of Cookery by Hannah Glasse.
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