Brandied rabbit in mustard sauce
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Brandied rabbit in mustard sauce
  Rabbit    Mustard    Sauces  
Last updated 6/12/2012 1:10:09 AM. Recipe ID 37300. Report a problem with this recipe.
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      Title: Brandied rabbit in mustard sauce
 Categories: Meats, Main dish
      Yield: 1 Servings
 
      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.
  




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Recipe ID 37300 (Apr 03, 2005)

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