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
Creamy Mustard Sauce for chicken, beef, meatballs and more
This creamy mustard butter sauce is fantastic with roast chicken or beef, rib eye or eye fillet steak, roast pork or pork chops and more, including Swedish meatballs!
The Dijon mustard and white wine give it a beautiful flavour, and Western Star butter creates a deliciously creamy taste and texture, adding just the right finishing touch to your meal. Serve mustard sauce with Christmas roasts such as pork, rib roast or roast eye fillet.
RECIPE TIPS:
- You can make this sauce ahead too. Store sauce in a sealed container in the refrigerator for 2-3 days. Reheat in the microwave or over low heat in a saucepan.
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Creamy Chicken Mushroom | Food Prime
Ingredients:
Oil - 1 tbsp
Chicken - 500gm
Butter - 1 tbsp
Garlic - 1 tbsp chopped
Onion - 1/2 onion
Mushroom - 250 gms
Cream - 100ml (Full Cream Milk/ Thickened Cream)
Salt and Pepper
Coriander leaves to garnish
Music: Sweet
Musician: LiQWYD
URL:
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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10 French Dishes Served in Restaurants in Paris (EXPLAINED)
Here are 10 Classic French food served in restaurants in Paris explained.
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Pork Medallions with Creamy Mushroom and Port Sauce - Easy Step-by-Step Recipe Tutorial
BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! this video recipe is a step by step demonstration on how to cook pork
medallions (filet mignons) with a delicious creamy Mushroom and port sauce. it is a classic recipe made in a lots of household in France and can be easily modified for kids by simply not using the port wine.
In order to make make that recipe will need the following ingredients:
food converter:
600 grams of Pork filet
100 grams of Button mushroom (small size)
50 ml of Port wine (portuguese port is very nice)
250 ml of Pure or double cream. (do not use light cream)
250ml of good quality stock or home made stock ( veal or chicken stock)
100 grams of plain flour ( to coat the meat in)
50 grams of unsalted good quality real butter (not Margarine)
Ustensils:
Frying pan:
Stockpot:
Rounded saute pan:
rabbit in beer sauce
how to prepare rabbit in a sweet beer sauce