Name: Stufato di Coniglio alla Senape (Braised Rabbit with Mustard)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 bouquet garni (parsley, thyme, bay leaf); 1 garlic clove, crushed; 2 tbsp Dijon mustard; 200 ml chicken or beef stock; 150 ml dry white wine; 1 tbsp finely chopped parsley; 300 g brown cap mushrooms; 100 g streaky bacon (or pancetta); 12 small onions; salt and pepper; 40 g butter; plain flour, for dusting; 1 large rabbit, about 675g, boned and cut into chunks

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio – The Collection

By Antonio Carluccio

Published 2012

About

Ingredients

300 g brown cap mushrooms
salt and pepper
1 large rabbit, about 675g, boned and cut into chunks

Method

Clean and trim the mushrooms. If large, quarter them. Season the rabbit chunks and dust with flour.

Melt the butter in a large casserole dish until sizzling, add the rabbit and brown on each side. Add the bacon, cut into strips, the whole onions and the crushed garlic, and cook for 5 minutes. Add the bouquet garni, wine and mushrooms and, after a few minutes, the stock.

Bring to