Rabbit Casserole with Mustard Sauce
Recipe: #11195
November 16, 2013
Categories: Casseroles, Bacon, Game, Rabbit, French, Sunday Dinner Oven Bake, High Protein, Low Carbohydrate, No Eggs, Non-Dairy, Wine, more
"Here in Costa Rica we have wonderful farmers markets in almost every town. The one where we go, in San Isidro de General, the market covers a huge city block inside an enormous warehouse. One of the ladies there grows and sells rabbit. I found this recipe in The Essential Mediterranean Cookbook and it's become one of our favorites. Just tell your company it's chicken (just kidding...)."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (224.7 g)
- Calories 281.6
- Total Fat - 12.8 g
- Saturated Fat - 4.3 g
- Cholesterol - 139.3 mg
- Sodium - 374.4 mg
- Total Carbohydrate - 6.3 g
- Dietary Fiber - 0.9 g
- Sugars - 1.6 g
- Protein - 32.9 g
- Calcium - 37.7 mg
- Iron - 4.6 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Remove any fat from the rabbits and wash under cold water. Pat dry with paper towels.
Step 3
Cut along both sides of the backbones with kitchen shears and discard bones. Then cut each rabbit into eight even-sized pieces and pat dry again.
Step 4
Heat half the oil in a 2.5 litre flameproof casserole dish. Brown rabbit in batches, adding oil when necessary, then set aside.
Step 5
Add the onion and the bacon to the casserole dish and cook, stirring, for 5 minutes or until lightly browned.
Step 6
Sprinkle the flour into the pan and mix. Stir with a wooden spoon to scrape up the sediment from the base. Add the stock and wine, and stir until the sauce comes to a boil.
Step 7
Return the rabbit to the casserole dish and add the thyme. Cover and bake for 1 1/4 to 1 1/2 hours, or until the rabbit is tender and the sauce has thickened.
Step 8
Combine the cream and mustard, then stir into the sauce in the casserole.
Step 9
Garnish with thyme sprigs and serve. Great with mashed potatoes.
Tips
- Flame-proof casserole dish
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