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Rabbit with a Mustard Supreme Sauce
Rabbit with a Mustard Supreme Sauce
Clock dfcc0e208d138d9bd767c6f1f85dfe28624afa0652c24ad00a1a457ca3ec6e0d
1 hour 30 minutes
Preparation Time
Shares 5606bf075942176c08f602bcfddfb1eae4f9ffc25749ab7454da85f803864740
4
Portion(s)
Difficulty ff7c9d703c99daf2ec2af59a591ebe31b6bd74796afe6167236e1316b56ed4a6
1
Difficulty
Method

Photo credit: G. Drakopoulos - Food Styling: T. Webb

  • Add the bouillon cube, bay leaf, peppercorns, garlic and thyme to a pot.
  • Add boiling water and stir until the bouillon cube dissolves.
  • Add the rabbit thighs. Cover with plastic wrap. Allow to simmer over low heat for 45 minutes to 1 hour.
  • Pierce the meat with a knife to see if it has softened.
  • When ready remove from heat. Keep covered in plastic wrap while it rests for 30 minutes.
  • Strain but reserve broth. Set meat and broth aside.
  • Add the butter to a medium pot. Let it melt over medium to low heat. When it melts, add the flour, stirring with a hand whisk.
  • Pour in the broth in batches, stirring continuously.
  • The sauce has to turn out thick and smooth.
  • Add the heavy cream and let it come to a boil. Remove from heat and add the parsley and mustard.
  • Heat a pan and sauté the rabbit. Add the thyme and butter and let the butter coat the meat and give it an extra golden touch.
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