Name: Rabbit with Mustard And Herbs
Prep time: 30 min
Total time: 4 h
Yield: 4
Cuisine: American
Ingredients: 5 ml Dried thyme; (1tsp); ; spread with a thin; ; and roughly chopped; 7 sl French bread; sliced and (7; 1 315 g pack Waitrose Fresh; 45 ml Seasoned flour; (3tbsp); 45 ml Filippo Berio Olive Oil;; 15 ml Dried parsley; (1tbsp); 2 Garlic crushed; 15 ml Each soft brown sugar and; 1 sm Leek; halved lengthways; 75 g Button mushrooms; (2 3/4oz); ; layer of Dijon; ; mustard; 600 ml Chicken stock; (1 pint); 1 md Onion; finely sliced; 30 ml Dijon mustard; (2tbsp); ; vinegar; ; Loin Fillets; ; buttered, then; 1 80 g pack Fiorucci Pancetta

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INGREDIENTS

5 ml Dried thyme; (1tsp)
; spread with a thin
; and roughly chopped
7 sl French bread; sliced and (7
1 315 g pack Waitrose Fresh
45 ml Seasoned flour; (3tbsp)
45 ml Filippo Berio Olive Oil;
15 ml Dried parsley; (1tbsp)
2 Garlic ; crushed
15 ml Each soft brown sugar and
1 sm Leek; halved lengthways
75 g Button mushrooms; (2 3/4oz)
; layer of Dijon
; mustard
600 ml Chicken stock; (1 pint)
1 md Onion; finely sliced
30 ml Dijon mustard; (2tbsp)
; vinegar
; Loin Fillets
; buttered, then
1 80 g pack Fiorucci Pancetta

Servings

INSTRUCTIONS

Cut 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!

NOTES

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Rabbit with Mustard And Herbs

5 ml Dried thyme; (1tsp) 
  ; spread with a thin 
  ; and roughly chopped 
7 sl French bread; sliced and (7 
1  315 g pack Waitrose Fresh 
45 ml Seasoned flour; (3tbsp) 
45 ml Filippo Berio Olive Oil; 
15 ml Dried parsley; (1tbsp) 
2  Garlic crushed
15 ml Each soft brown sugar and 
1 sm Leek; halved lengthways 
75 g Button mushrooms; (2 3/4oz) 
  ; layer of Dijon 
  ; mustard 
600 ml Chicken stock; (1 pint) 
1 md Onion; finely sliced 
30 ml Dijon mustard; (2tbsp) 
  ; vinegar 
  ; Loin Fillets 
  ; buttered, then 
1  80 g pack Fiorucci Pancetta

Cut 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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Nutrition

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Serving Size: 1 Serving (21g)
Recipe Makes: 4 servings

Calories: 3
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	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.

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Calories per serving: 3

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