Mustard Rabbit
Preamble
An old hot pot recipe of rabbit with pork served with boiled potatoes and a thick, mustard-flavoured sauce. In some versions, the rabbit joints are smeared with mustard and left to steep in this overnight.
Ingredients
2 jointed Rabbits
1 1/2 lb skinned boned and sliced Belly Pork
3/4 lb diced Carrots
1 lb finely chopped Onion
1 tablespoon each chopped Thyme and Parsley
1 crushed clove Garlic
Salt And Pepper
1 Bay Leaf
5 fl oz dry White Wine
5 fl oz Chicken Stock
1 tablespoon Wine Vinegar
4 Egg Yolks
1/2 pint Double Cream
1 dessertspoon English Mustard
Chopped Parsley
Method
Arrange half the pork slices in a 4 pint dish, cover with half the carrots and onions, sprinkle with thyme, parsley and garlic; add salt, pepper and bay leaf. Put the rabbit joints on top and cover with the remaining vegetables and pork. Place the skin from the belly pork on top.
Fill up with wine, chicken stock and vinegar; cover with a lid and cook in the oven for about 3 hours at 350 degrees. Discard the pork skin, lift out the rabbit joints and strain the cooking liquid. Remove excess fat and reduce the liquid. Beat the egg yolks with cream and mustard, add to the sauce and heat through to thicken but do not boil. Pour over the rabbit and sprinkle with chopped parsley.
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