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
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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Delicious And Simple, Poached Pheasant Breast Recipe.
Skinless Poached Pheasants Breasts Normand. Quite simply, THE most delicious and tender, simple to cook, pheasant breast recipe. An absolutely beautiful dish, that cooks in 20 minutes, giving you Perfectly moist, tender and tasty pheasant breast, with a classic Normandy style sauce, with brandy, Somerset cider, cream and mustard, and caramelised apples A true modern take on a classic.Real seasonal food for real people. Enjoy
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Joe Bastianich making risotto
Joe Bastianich showing us how to make risotto with black winter truffel on top!
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
Cream of Rabbit Stew with Parmesan Mash
This delicious rabbit stew recipe is super easy and tasty! Coniglio Rabbit Meat - the worlds healthiest protein.
Fatally Attracted to Julia Child's Stewed Rabbit
Julia Child's Rabbit Stew! Rabbit marinated in vinegar & herbs & stewed in red wine. Recipe from Mastering the art of french cooking volume 2. #juliachild #jamieandjulia #antichef #rabbitstew
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Mastering the Art of French Cooking Vol 1 & 2:
Music:
00:00 - Intro 01:07 - Butchering a Rabbit 04:09 - Marinating Rabbit 05:44 - Braising sauce 11:43 - Stewing the Rabbit 13:47 - Order up!