Rabbit lends itself admirably to rich andflavorful sauces. Here, serving-size pieces are browned in butter,flamed in brandy, and baked in a mustard cream sauce.
Recipe: Rabbit in MustardSauce
2 rabbits (about 2 1/2 pounds each), cutupSaltAbout 1/3 cup all-purpose flour1/2 cup butter3 tablespoons brandy, warmed1/2 cup thinly sliced green onions1/4 cup minced parsley1 pound small whole mushrooms; or largemushrooms quartered2 tablespoons Dijon mustard2 cups whipping cream2 tablespoons lemon juice3 egg yolks, lightly beatenChopped parsley
Rinse rabbit and pat dry. Sprinkle rabbitpieces with salt, then dust with flour. Melt 5 to 6 tablespoonsof the butter in a wide frying pan over medium-high heat. Addrabbit, a few pieces at a time (do not crowd pan); cook, turningas needed, until browned on all sides.
Transfer rabbit to a shallow 3 1/2 to4-quart baking pan. Move frying pan into an open area, away fromexhaust fans and flammable items. Add brandy and ignite; shakeor tilt pan until flame dies. Pour brandy mixture over rabbitin baking pan; set aside.
Melt remaining 2 to 3 tablespoons butterin frying pan over medium heat. Add onions, minced parsley, andmushrooms; cook, stirring often, until onions are soft, about5 minutes. Stir in mustard, cream, and lemon juice and bringto a boil. Pour sauce over rabbit. Cover and bake in a 375°F(190°C) oven until rabbit is tender when pierced, about 45to 55 minutes.
Drain cooking liquid into a wide fryingpan and bring to a boil; boil for 1 minute. Beat some of thehot liquid into egg yolks, then return yolk mixture to pan. Cook,stirring constantly, until sauce is thickened; do not boil. Seasonto taste with salt. Transfer rabbit to a serving dish. Pour sauceover rabbit and sprinkle with chopped parsley. Serve.
Makes 6 to 8 servings.
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