Rabbit Braised With Mustard Cream And Prunes Recipes

WHITE WINE-BRAISED RABBIT WITH MUSTARD

Steps:

• Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
• Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.
• Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
• Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
• Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
• Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)
• Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
• Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.

RABBIT BRAISED WITH MUSTARD, CREAM AND PRUNES

Steps:

• Cut rabbit into serving pieces, or have your butcher do this for you.
• Dust rabbit pieces with seasoned flour, shaking off excess.
• Heat the oil in a heavy-based flame proof casserole over medium heat.
• Add rabbit in batches and brown all over.
• Remove rabbit then add butter, bacon and shallots and cook for 6-8 minutes or until soft.
• Add white wine and cook until nearly evaporated.
• Add stock, mustard, bay-leaves, thyme and cream, season lightly, mix well.
• Add rabbit and stir to coat.
• Bring to the boil, cover and cook in 170c oven for 1 hour.
• Add prunes to casserole and cook for a further 30-45 minutes or until rabbit is tender.