Rabbit With Mustard Recipe

Rabbit With Mustard Recipe. Sear rabbit pieces, turning frequently, until. Reduce heat to low, add mustard, cream and thyme, then remove from heat and set aside.

Rabbit with mustard and herb sauce IGA Recipes from www.iga.net

Pat rabbit pieces dry and season with salt and pepper. Heat 2 tbsp oil in a large frying pan over medium heat. Cook until golden brown on one side, about four or five minutes, and turn the pieces.

1 Average Rabbit, About 2 Lbs., Cut Up As For A Sauté 1 ⁄ 4 Cup Additional 2 Tbsp.

Repeat in batches with remaining rabbit pieces and flour. In a deep large heavy skillet. Strip the leaves form the thyme and sage branches, chop them roughly (you want about 2 tablespoons of each) and add to the bowl.

The Two Legs, The Two.

Heat oven to 400° and arrange a rack in the middle of oven. Pat rabbit pieces dry and season with salt and pepper. Divide rabbit in a single layer between 2 shallow roasting pans and top with.

Sear Rabbit Pieces, Turning Frequently, Until.

While the rabbit is cooking, make the sauce. Turn the heat to low and add the chopped shallots/onions and thyme, then fry gently for about 15 minutes until very tender but not. Heat the oil and butter in a heavy casserole and add the rabbit pieces.

Heat 2 Tbsp Oil In A Large Frying Pan Over Medium Heat.

Dijon mustard adequate alkali and afresh arena atramentous pepper 3 tbsp. Add the mustard, mustard seeds, creme fraiche, garlic, bacon and bay leaves. Added abstinent olive oil instructions.

Do Not Overcrowd The Pan.

Apply the aerial pieces all over with alacrity and abode them on a arbor comatose on the edges of a bank baking pan. When the fat is hot but not smoking, add half of the rabbit, mustard sides down; Season the rabbit pieces generously with salt and pepper and put them into a large bowl.

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