Rabbit: Rabbit Dijonnaise
Source of Recipe
Chef Alan Heron
List of Ingredients
* 6 Rabbit legs, boned
* 1/4 cup all-purpose flour
* 2 tablespoons olive oil
* 1 medium onion, finely chopped
* 1 large garlic clove, crushed
* 1 tablespoon Dijon mustard
* dash of Worcestershire
* ground black pepper
* 1/3 cup whipping cream
* 2 pounds wild rice linguine
marinade
* marinade:
* 2 cups vegetable stock
* 1/2 cup dry white wine
* 1 tablespoon Dijon mustard
* 1 large garlic clove, crushed
* 2 dashes Worcestershire sauce
* pinch of fresh or dried thyme
* salt and freshly ground black pepper Recipe
1. Combine marinade ingredients in a large shallow bowl. Stir to blend. Add boned rabbit legs and turn in marinade to evenly coat. Refrigerate for 1 hour.
2. Remove from marinade and pat dry with paper toweling. Reserve marinade mixture. Heat olive oil in a large frying pan. Add onion and garlic and sauté until soft and clear. Add rabble legs and sauté on all sides over medium heat for 8 to 10 minutes. Remove rabbit from the pan and set aside. Whisk in mustard, Worcestershire sauce, and salt and pepper to taste. Whisk in 1/2 tablespoon flour. Cook for a couple of minutes. Strain marinade and add 1/2 cup to the pan. Whisk until smooth. Whisk in cream and remaining strained marinade. Add rabbit. Cover and simmer for 20 to 25 minutes until rabbit is tender and sauce coats a metal spoon.
3. Meanwhile, cook linguine until done as you like. Drain and place on a large platter forming a nest of noodles. Place rabbit legs on to the nest of noodles and drizzle with pan juices. Serve at once.
Serves 4-6
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