Rabbit in mustard
- October 2016
- Serves 4
- Hands-on time 40 min, simmering time 45 min
Jacob Kenedy gives us rabbit as an alternative choice of meat to satisfy your appetite. Perfect for a dinner party with friends.
- 24.8g (13.4g saturated)
- 8.1g (6.4g sugars)
- 3 tbsp butter or olive oil
- 1 farmed rabbit, jointed into 8 pieces (plus the kidneys and liver, optional)
- 5 banana shallots (or 2 small red onions), finely chopped
- 2 fresh thyme sprigs
- 500ml dry white wine
- 500ml stock (chicken or vegetable stock will do – or even water)
- 75g wholegrain mustard
- 120g dijon mustard
- 100g full-fat crème fraîche or double cream
- 1 tbsp chopped fresh tarragon
- Heat a sauté pan with a lid on a medium heat and add the butter or oil. Season the rabbit pieces well with salt and pepper, add them to the pan (including the kidneys and liver, if using) and brown very well on all sides for 10-15 minutes.
- Remove the rabbit and set aside. 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 coloured. Return the rabbit to the pan and add the wine, stock/water, wholegrain mustard and half the dijon mustard. Turn up the heat and bring the pan to a simmer, then turn the heat to low, cover with the lid set ajar and cook until tender but not falling apart (45 minutes should do nicely).
- Take the lid off and check the sauce – it should have reduced by about two thirds to a thick, coating consistency. Increase the heat to high (and, if necessary, reduce until the sauce thickens), then add the crème fraiche/cream and the rest of the dijon mustard. Stir to combine, taste and adjust the seasoning, then bring it back to a simmer. Just before serving, stir in the tarragon.
This would be great with hot buttered tagliatelle or any form of potato: mashed, roast, boiled – but best of all with chips. There’s no shame in sending your guests to the chippie to pick some up while you prepare their main course.
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