Rabbit Aux Deux Moutardes
Ingredients
1 fat tender Rabbit
2 tablespoons Flour
Salt
Freshly ground Black Pepper
2 tablespoons Olive Oil
2 tablespoons Butter
4 oz Fat Bacon diced and blanched
4 Shallots chopped
Bouquet Garni (Parsley Stalks Thyme Bay Leaf)
1/4 pint dry White Wine
1/4 pint Chicken Stock
1 teaspoon Dijon Mustard
1 teaspoon English Mustard
1/2 pint Double Cream
Method
Cut rabbit into serving pieces; roll pieces in flour, add salt and pepper, and saute until golden in olive oil and butter with diced, blanched bacon. Add chopped shallots and a bouquet garni; moisten with white wine and stock, and cook gently, covered, until rabbit is tender.
Drain rabbit pieces; place them in a heated bowl and keep warm. Skim fat from the sauce; whisk Dijon mustard and English mustard thoroughly with fresh cream, and add to the sauce in the pan. Correct seasoning, adding a little more mustard, salt and pepper, if desired. Add rabbit pieces; heat through and serve in the casserole.
Serves 4
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