Originally uploaded by Lisa Fagg.
And here we have a fabulous mid-week indulgence - rabbit stew - with cream, mushrooms and mustard. It was wonderful with potatoes and vegetables... 'if we told you where we got the 'wabbit ' we'd have to kill you'...)
Rabbit with white wine and mustard cream sauceThis recipe comes from Chef Clive via the Mid North and North Coast NSW Afternoon Program:
1 fresh rabbit cut into 8 to 10 portions
25g plain flour
Salt and pepper to taste
100g butter or margarine
100g streaky bacon rashers, chopped
2 large onions, chopped
500ml white wine
1 tsp sugar
2 cloves garlic, crushed
225g sliced mushrooms
1 tsp dijon or seeded mustard
2 bay leaves
100ml fresh cream
1 tbs chopped parsley
Season portions of rabbit with flour, salt and pepper. Heat butter in a large pan, add seasoned rabbit and brown (this will take about 8 minutes). Add the chopped bacon and cook for 2 minutes. Add the chopped onions and chopped garlic and cook for a further 2 minutes. Add sugar, stir then add the mushrooms, white wine, bay leaves and parsley. Bring all of this to the boil and turn the heat down to simmer. Finally, add the mustard and cream and simmer until rabbit is cooked (20-30 mins). Fresh herbs can also be added, such as tarragon or chervil (but I didn't bother with that).
Serving Suggestion: Serve with boiled new potatoes,steamed carrots and fresh green beans.