BrahMos WORLD INDIA MADHYA PRADESH BHOPAL WTN SPECIAL Astrology GOSSIP CORNER SPORTS BUSINESS FUN FACTS ENTERTAINMENT LIFESTYLE TRAVEL ART & LITERATURE SCIENCE & TECHNOLOGY HEALTH EDUCATION DIASPORA OPINION & INTERVIEW RECIPES DRINKS FUNNY VIDEOS VIRAL ON WEB PICTURE STORIES
WTN HINDI ABOUT US PRIVACY POLICY SITEMAP CONTACT US
logo
Breaking News

Rabbit with mustard and marjoram

Tuesday - February 5, 2019 11:18 am , Category : RECIPES

Ingredient:
4 tbsp Dijon mustard
1 tsp chopped fresh marjoram
4 rabbit portions
30 g (1 oz) butter
2 tbsp olive oil
1 large onion, chopped
2 garlic cloves, crushed
90 g (3 oz) piece of smoked streaky bacon, cut into pieces
1 tsp plain flour
450 ml (3/4 pint) chicken stock
Salt and black pepper
150 ml (1/4 pint) single cream
2 tbsp chopped parsley, to garnish

Method:
Mix the mustard and marjoram and spread over the rabbit pieces. Place in a shallow dish, cover, and leave to marinate in the refrigerator for 8 hours.

Melt the butter with the oil in a large flameproof casserole. When the butter is foaming, add the rabbit, and cook for about 5 minutes until browned all over. Lift out and drain on paper towels.

Add the onion, garlic, and bacon to the casserole and cook for 3-5 minutes. Add the flour and cook, stirring, for 1 minute. Gradually blend in the stock and bring to a boil, stirring until thickened.

Return the rabbit to the casserole, season with salt and pepper, and bring back to a boil. Cover and cook in a preheated oven at 160℃ (140℃ fan, Gas 3) for 1 ½ hours or until the rabbit is tender.

Transfer the rabbit to a warmed platter and keep hot. Boil the sauce for 2 minutes until reduced. Stir in the cream taste for seasoning, and spoon over the rabbit garnish with parsley.

RELATED NEWS

Creamy seafood crepes

Creamy seafood crepes...

July 17th, 2019
Chicken noodle soup

Chicken noodle soup...

July 17th, 2019
Cheese fondue

Cheese fondue...

July 16th, 2019