Braised Rabbit with Mustard

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

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Mushroom Book

By Antonio Carluccio

Published 2005

About

The French love all game and poultry, and often cook them in a wonderful stew, or ‘fricassee’. You may find local variations, mostly made with chicken. The rabbit version with mushrooms, however, makes a really delicious autumn meal.

Ingredients

300 g brown cap mushrooms
1 large young rabbit, boned, the flesh cut into chunks (about 675 g boned weight)
seasoned plain f

Europe
France
Mediterranean
Autumn

Method

Clean and trim the mushrooms. If large, quarter them. Dust the rabbit chunks with the seasoned flour.

Melt the butter in a large casserole 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 th