RABBIT CASSEROLE WITH MUSTARD SAUCE
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...).
Provided by Jostlori
Categories Rabbit
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Remove any fat from the rabbits and wash under cold water. Pat dry with paper towels.
- Cut along both sides of the backbones with kitchen shears and discard bones.
- Cut each rabbit into eight even-sized pieces and pat dry again.
- Heat half the oil in a 2.5 litre flameproof casserole dish. Brown rabbit in batches, adding oil when necessary, then set aside.
- Add the onion and the bacon to the casserole dish and cook, stirring, for 5 minutes or until lightly browned.
- 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.
- 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.
- Combine the cream and mustard, then stir into the sauce in the casserole.
- Garnish with thyme sprigs and serve.
- Great with mashed potatoes.
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Lyn2x
[email protected]I love the tangy flavor of the mustard sauce.
Prince Naseeb
[email protected]This dish is perfect for a cold winter night.
Max Ley
[email protected]I'm always looking for new ways to cook rabbit and this recipe is a great addition to my repertoire.
Haxni Khann
[email protected]This recipe is a great way to use up leftover rabbit meat.
Tanbir Molla
[email protected]I made this recipe for my family and they all loved it. Even my picky kids ate it up.
Mervat I.Mahmoud
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The mustard sauce is worth the extra work.
Patrick makhumba
[email protected]I'm not a huge fan of rabbit, but this recipe was so good that I'm now a convert!
Farman Noor
[email protected]This recipe is a keeper! It's easy to make and the results are amazing. The mustard sauce is to die for.
Owethu Ndlovu
[email protected]I love the combination of mustard and rabbit in this dish. It's a unique and flavorful meal that I will definitely be making again.
SK AlFI BOSS
[email protected]This dish is perfect for a special occasion. The presentation is beautiful and the taste is divine.
tania alexander
[email protected]I'm a novice cook and this recipe was easy to follow. The casserole turned out great and my family loved it.
lindi lindelani
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the unique flavor of the mustard sauce.
bd71 Rock
[email protected]This recipe was a bit too bland for my taste. I added some extra mustard and herbs to the sauce and it was much better.
Yaketsuki
[email protected]I followed the recipe exactly and the casserole turned out perfectly. The mustard sauce was creamy and flavorful, and the rabbit meat was cooked to perfection.
Rebecca Brookshire
[email protected]This dish was easy to make and turned out great! The mustard sauce was the perfect complement to the rabbit meat. I will definitely be making this again.
Mahebub ansari
[email protected]I'm not usually a fan of rabbit, but this recipe changed my mind! The mustard sauce was tangy and rich, and the rabbit meat was fall-off-the-bone tender.
Kaydence Lehr
[email protected]This rabbit casserole was a delightful surprise! The mustard sauce was creamy and flavorful, and the rabbit meat was tender and juicy. I served it over mashed potatoes and it was a perfect comfort food meal.