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Rabbit lends itself admirably to rich and
flavorful sauces. Here, serving-size pieces are browned in butter,
flamed in brandy, and baked in a mustard cream sauce.
Rabbit in Mustard
- 2 rabbits (about 2 1/2 pounds each), cut
- About 1/3 cup all-purpose flour
- 1/2 cup butter
- 3 tablespoons brandy, warmed
- 1/2 cup thinly sliced green onions
- 1/4 cup minced parsley
- 1 pound small whole mushrooms; or large
- 2 tablespoons Dijon mustard
- 2 cups whipping cream
- 2 tablespoons lemon juice
- 3 egg yolks, lightly beaten
- Chopped parsley
- Rinse rabbit and pat dry. Sprinkle rabbit
pieces with salt, then dust with flour. Melt 5 to 6 tablespoons
of the butter in a wide frying pan over medium-high heat. Add
rabbit, a few pieces at a time (do not crowd pan); cook, turning
as needed, until browned on all sides.
- Transfer rabbit to a shallow 3 1/2 to
4-quart baking pan. Move frying pan into an open area, away from
exhaust fans and flammable items. Add brandy and ignite; shake
or tilt pan until flame dies. Pour brandy mixture over rabbit
in baking pan; set aside.
- Melt remaining 2 to 3 tablespoons butter
in frying pan over medium heat. Add onions, minced parsley, and
mushrooms; cook, stirring often, until onions are soft, about
5 minutes. Stir in mustard, cream, and lemon juice and bring
to a boil. Pour sauce over rabbit. Cover and bake in a 375°F
(190°C) oven until rabbit is tender when pierced, about 45
to 55 minutes.
- Drain cooking liquid into a wide frying
pan and bring to a boil; boil for 1 minute. Beat some of the
hot liquid into egg yolks, then return yolk mixture to pan. Cook,
stirring constantly, until sauce is thickened; do not boil. Season
to taste with salt. Transfer rabbit to a serving dish. Pour sauce
over rabbit and sprinkle with chopped parsley. Serve.
Makes 6 to 8 servings.