RABBIT WITH MUSTARD AND MARJORAM
Serves 4
You Will Need:
4Tbsp Dijon mustard
1 Tsp Fresh Marjoram (chopped)
4 Rabbit portions
1 oz Butter
2 Tbsp Olive oil
1 Lrg onion (chopped)
2 Garlic cloves (crushed)
3 oz Piece of smoked streaky bacon (cut into pieces)
1 Tsp plain flour
3/4 Pint chicken stock
Salt and black pepper
1/4 Pint single cream
2 Tbsp Chopped parsley (to garnish)
1) Mix the mustard and marjoram and spread over the rabbit pieces. Place in a shallow dish, cover and leave to marinate in the fridge for 8hrs.
2) Melt the butter with the oil in a large flameproof casserole. When the butter is foaming, add the rabbit and cook for about 5 mins until browned all over. Lift out and drain on paper towels.
3) Add the onion, garlic and bacon to the casserole and cook for 3-5mins. Add the flour and cook, stirring, for 1min. Graduallly blend in the stock and bring to a boil, stirring until thickened.
4) Return the rabbit to the casserole, season with salt and pepper and bring back to a boil. Cover and cook in a preheated oven at 160C for 1.5hrs or until the rabbit is tender.
5) Transfer the rabbit to a warmed platter and keep hot. Boil the sauce for 2mins until reduced. Stir in the cream, tatste for seasoning and spoon over the rabbit. Garnish with parsley.
Healthy Option: (No thanks!)
To decrease the amount of saturated fat, omit the bacon and use low fat creme fraiche instead of cream. Creme fraiche is runnier than cream so reduce the amount of chicken stock to 1/2 (half) pint to compensate.
Note to Mr and Mrs. Doctor:
If you say you don't like mustard I'll scream!
