Rabbit: Rabbit in Mustard Sauce
Source of Recipe
Sunset French Cookbook
List of Ingredients
* 2 Rabbits (2-1/2 pounds each), cut up
* salt
* flour
* 8 to 9 tablespoons butter
* 1/4 cup brandy
* 1 pound small mushrooms
* 1/2 cup minced shallots or green onion
* 1/4 cup minced parsley
* 2 tablespoons Dijon mustard
* 2 cups whipping cream
* 2 tablespoons lemon juice
* 3 egg yolks Recipe
1. Sprinkle rabbit pieces lightly with salt, then coat with flour, shaking off excess.
2. Melt 5 to 6 tablespoons butter or margarine in a wide frying pan and brown rabbit, without crowding, on medium heat. Cook pieces in sequence, setting browned pieces aside. Return all rabbit and any juice to pan.
3. Warm brandy, set aflame, and at once pour over rabbit, shaking pan until flame dies (not beneath an exhaust fan or flammable items). Lift rabbit from pan and place in a deep 3-1/2 to 4-quart casserole.
4. In frying pan, cook mushrooms, shallots and parsley in 3 more tablespoons butter until shallots are soft but not browned. Blend in Dijon mustard, whipping cream, and lemon juice; bring to a boil, then pour over rabbit in casserole.
5. Cover rabbit and bake in a 375°F oven for about 50 minutes or until rabbit is tender when pierced.
6. Drain or siphon juices from casserole and place in a wide frying pan. Bring juices to a full, rolling boil. Beat egg yolks to blend, add some of the hot liquid, then stir yolk mixture into frying pan and at once reduce to low. Cook, stirring constantly, until sauce thickens; do not boil. Pour sauce over rabbit.
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