Rabbit in Herb Sauce
HT MC 110mins
4 Hot Game
Herbs Main Course Eggless
675g/1-1/2lb Boneless Rabbit
Garlic Clove, crushed
Teasp Fresh Thyme Leaves
tbsp Dijon Mustard
tbsp Fresh Dill, chopped
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.
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.
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.
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