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Suggest a better descriptionCut each fillet into 3 pieces and toss in the flour. Reserve flour. Heat 15ml (1tbsp) oil in a large frying pan and brown the rabbit quickly. Remove with a slotted spoon. Add remaining oil to the pan and saute the onion, garlic and pancetta until the onion is starting to soften. Add the leek and mushrooms and saute for a further 2-3 minutes. Stir in the reserved flour and cook for 1 minute stirring continuously. Add the stock, sugar and vinegar to the pan with the herbs and mustard. Bring to the boil, stirring continuously. Transfer to a casserole dish, add the rabbit. Place in a preheated oven 170?C, 325F, gas mark 3, for 35-40 minutes or until the rabbit is just tender. Top with the bread and place under a preheated grill until golden brown. Serve immediately with green vegetables. NOTES : This rabbit stew makes a delicious and warming supper. Rabbit loin cutlets could be substituted for the loin fillets - simply increase the cooking time by about 10-15 minutes. Rabbit is delicate and can easily overcook, so use an earthenware dish rather than a cast iron one, which can conduct the heat too well!
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 4 servings | ||
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Calories: 3 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 7.6mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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