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Recipe of the Month | |||
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March 2006 - if you can get fresh or frozen rabbit, this is well worth a try! Rabbit with Prunes and Mustard Serves 4 675g (1.5lb) rabbit pieces METHOD: · Place rabbit
pieces in a paper or polythene bag with the flour and shake to coat
evenly. · Heat oil and
butter in a large pan and fry rabbit until golden brown all over. · Add onions and
prunes to pan and pour over just enough water to cover. · Season generously
and simmer for 45 minutes until rabbit is tender. · Remove the rabbit with a slotted spoon and keep warm. Stir fromage frais and mustard into the pan and simmer until reduced slightly. Spoon the sauce over the rabbit and serve with mashed potatoes and broccoli or green beans. (I didn't have any fromage frais
so I substituted with Quark. I also just added the Quark &
mustard to the pan, without removing the rabbit, and the result was the
rabbit in a thick creamy sauce. Ideal for mopping up with the mashed
potato!) |
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