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Braised Rabbit

in a white wine, mustard & mushroom sauce

First joint the rabbit. You can either do this yourself or have your butcher do it for you. If you choose to do this yourself, ensure as much of the silver skin and connecting tissue is removed as unlike chicken it does not soften and can taste quite bitter.

Preheat the oven to 180°C. 

Lightly sear the rabbit on all sides then place into a large casserole dish. Chop the bacon, onions and four of the mushrooms, fry off and add to the casserole dish. 

Bring the chicken stock to a simmer and add to the casserole dish. Now add the white wine, thyme, mustard powder, mustard seeds, bay leaves and season well, giving the dish a good stir through. 

Place in the oven with the lid on and cook for 1 hour, topping up with water if the stock becomes low. 

Remove the casserole dish from the oven to add the cream, mix thoroughly and return to the oven for a further 10 minutes. 

Just before serving, thinly slice and lightly fry the remaining mushrooms and scatter over the top. The mushrooms only need to be fried for a minute or two to ensure they still have a bit of bite to them. 

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As this dish incorporates a variety of flavours it can be nice to single out a particular ingredient to emphasise it. The fried mushrooms do add additional flavour and texture to the dish as their main roll but also look quite attractive as a garnish!

Don't forget the potatoes

This dish is best served with a potato side. Personally I would choose homemade garlic and herb potato wedges as they usually take around the same time to cook. 

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Saunton Sands, Devon
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