Creamy Blanquette of Rabbit with Mustard

You can usually buy frozen boneless rabbit at Sainsbury’s and some butchers, and it is very useful for this dish. If you can’t get it just use rabbit from your butcher chopped up into fairly small pieces – but the boneless rabbit makes it more like a real blanquette.

Ingredients

  • lb boned rabbit or about 2 lb chopped rabbit on the bone (700 or 900 g)
  • 2 tablespoons plain flour
  • ½–¾ pint milk (275–425 ml)
  • butter and oil for the pan
  • 8 fluid oz single cream(225 ml)
  • 2 egg yolks
  • juice of ½ lemon
  • 1 dessertspoon of honey
  • 4–5 teaspoons Moutarde de Meaux (or other mild preferably whole seed French mustard)
  • 6–8 juniper berries crushed
  • ½ lb small mushrooms (225 g)
  • salt, black pepper

Method

Melt about 1 oz of butter (25 g) and a little oil (enough to coat the pieces of rabbit) in an iron casserole on top of the stove. Put in the rabbit and stir. Take off the heat and stir in the flour. Heat the milk, seasoned with salt and black pepper and pour on to the rabbit. Stir well. Put on the heat again and bring to the boil stirring frequently until it thickens. Take off the heat and add the crushed juniper berries, the mustard and the honey. Taste and add more mustard if you want it stronger. Bring up to simmering point once more and put in a pre-heated oven Gas 3 (325°F/160°C) for about 1½ hours. Slice the mushrooms in fine slices sideways (so they make a nice mushroom shape). Whisk the egg yolks into the cream with a fork. Stir the lemon juice into the rabbit, then the cream and egg yolks, and lastly the mushrooms (these should only get warm in the mixture not cooked). Check for seasoning and slightly re-heat on top of the stove if it has gone cool but do not boil. Serve with new potatoes or long grain rice and either a green salad or a very fresh green vegetable, or baby carrots if it is the right time of year for them.

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