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Rabbit in Herb Sauce HT MC 110mins Serves 4 Hot Game Herbs Main Course EgglessIngredients 675g/1-1/2lb Boneless Rabbit 225g/8oz Onions, chopped 1 Garlic Clove, crushed 50g/2oz Butter Seasoned Flour 300ml/10fl.oz. Chicken Stock1 Teasp Fresh Thyme Leaves Salt and Pepper 1 tbsp Dijon Mustard 150ml/5fl.oz. Double Cream 2 tbsp Fresh Dill, chopped
Instructions 1. Cut the rabbit in neat pieces. Melt the butter in a saucepan and cook the onions until golden, adding the chopped garlic halfway through. Toss the rabbit pieces in seasoned flour and add them to the pan. Stir until lightly coloured all over then pour on the heated stock. 2. Add the thyme, salt and pepper and the mustard. Cover the pan and cook very gently for 1 1/2 hours, until tender, stirring occasionally. 3. Lift out the rabbit and the whole onions and keep warm in a serving dish. Discard the thyme and pass the sauce through a sieve, throwing away the thyme. Reheat the sauce in a clean pan, adding the cream and stirring until blended. Adjust the seasoning, stir in the dill and pour over the rabbit. Serve immediately.
More Poultry & Game Recipes | General Poultry & Game Prep & Cooking Times
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