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
A Crash Course on Rabbit and Polenta with Elena Faita
In this episode of Giardinos, Le Bremner chef Danny Smiles gives props to Elena Faita, the godmother of Italian cooking in Montreal. At her Mezza Luna cooking school, Danny gets a crash course on a hearty northern Italian rabbit and polenta dish—perfect for Montreal’s brutal winters. He also learns the dangers of cooking with pepper and the not-so-delicate art of butchering a rabbit.
But right before his one-on-one cooking lesson, Danny walks us through Montreal’s Little Italy to pick up supplies and pastries for Elena, whose nearby Quincaillerie Dante hardware store is an institution and one of the last old-school remnants of a rapidly evolving neighbourhood.
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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!
Braised Rabbit w/ Wine Reduction, Homemade Fettuccine & Lemon Nut Bars (#731)
Braised rabbit with a madeira wine reduction over homemade fettuccine with chicken of the wood mushrooms and Lemon nut bars for dessert.
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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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Gordon Ramsay Shows How To Cook Rabbit | The F Word
Rabbit fricassee with tagliatelle.
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Veal escalope in mustard sauce - Keith Floyd - BBC
Keith Floyd is on a barge in Burgundy to demonstrate how to cook a traditional French recipe of Veal in a mustard sauce. Great recipe idea from classic BBC cookery show Floyd on Food. Watch more high quality videos on the new BBC Worldwide YouTube channel here:
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