Zutaten für Rabbit Casserole With Mustard Sauce
- Rabbits
- Olive Oil
- Onions
- 4 oz diced bacon
- 2 tablespoons all-purpose flour
- Chicken Stock
- White Wine
- Fresh Thyme Leave
- 1/2 cup heavy cream
- Dijon Mustard
- 1 teaspoon fresh thyme leaves, plus extra for garnish
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Zubereitung von Rabbit Casserole With Mustard Sauce
- Preheat oven to 350°F (175°C).
- Remove any excess fat from 2 lbs of rabbit and rinse under cold water.
- Pat the rabbit dry with paper towels.
- Using kitchen shears, cut along both sides of the backbones and discard the bones.
- Cut each rabbit into 8 even-sized pieces and pat dry again.
- Heat 2 tablespoons of olive oil in a 2.5-liter flameproof casserole dish over medium-high heat.
- Brown the rabbit pieces in batches, adding more oil as needed. Set the browned rabbit aside.
- Add 1 large onion, chopped, and 4 oz diced bacon to the casserole dish. Cook, stirring occasionally, for 5 minutes, or until lightly browned.
- Sprinkle 2 tablespoons of all-purpose flour into the pan and mix well.
- Stir with a wooden spoon to scrape up any browned bits from the bottom of the dish.
- Pour in 1 cup of chicken stock and 1/2 cup of dry white wine. Bring to a boil, stirring constantly.
- Return the rabbit to the casserole dish. Add 1 teaspoon of fresh thyme leaves.
- Cover the casserole and bake for 75-90 minutes, or until the rabbit is tender and the sauce has thickened.
- In a small bowl, whisk together 1/2 cup heavy cream and 2 tablespoons Dijon mustard.
- Stir the cream and mustard mixture into the casserole.
- Garnish with fresh thyme sprigs.
- Serve immediately with mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
16g
Fat
71g
Carbs
4g
