Tag Archives: easy

Rabbit with Mustard and Tarragon

23 Apr

Now I’m not trying to kill off the Easter Bunny, but what happened to the rabbit? Instead of searching for Easter eggs under your hedges I vote going native, you won’t regret it…this recipe is my edited version of the Sunday Times Recipe.

SERVES 8

Ingredients:

4 tbsp plain flour
Salt and Pepper
2 x large rabbit cut into 6. (or 12 rabbit thighs)
6 tbsp olive oil
3 medium leeks (finely chopped)
2 medium carrots (finely chopped)
6 cloves of garlic crushed
2 bay leaves
3 sprigs of rosemary
4 bushy sprigs of thyme
400ml of dry white wine
600ml chicken stock
150ml double cream
4tbsp dijon mustard
2 large handfuls of tarragon leaves
secret ingredient: lots of dry sherry and nutmeg

1. Heat the over to 180C

2. Put the flour in a large bow, season well and toss the rabbit pieces in it. Heat 2tbsp of the olive oil in a casserole or large, deep frying pan. Add half the rabbit pieces and brown for about 2 minutes on each side. Move to a plate, then add another 2 tbsp oil and repeat with the remaining batch. Add them to the other pieces.

3. Pour the remaining 2tbsp of oil into the pan, throw in the leek, carrot, garlic, bay, thyme and rosemary. Cook over a gentle heat for 4-5 minutes until the leek is soft. Tip in the wine and sherry, turn up the heat. Let things bubble away for 5-6 mins and the liquid is syrupy.

4. Put the rabbit pieces back in the pan, add the stock and bring to a gentle simmer. Cover the pot with a sheet of foil, then with a lid, and place in the oven. Cook for 1hr 15mins to 2 hrs, or until the rabbit is tender to the bone.

5. Remove the rabbit, then place the pot on the hob and bubble the juices to thicken them a little if necessary I added double cream and creme fraiche to make it creamy. Taste and season. I also added some nutmeg at this stage for some warmth. Once seasoned add the cream and mustard, splash of Worcestershire sauce and bubble again until thick. Stir in 2/3 of the tarragon, then the rabbit and bubble for a minute more.

I served it last night with Rosmary Potatoes Boulangeres. Yummy.

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