rabbit in a mustard coat

1 medium rabbit jointed
Salt
4 tablespoons mild mustard
2 tablespoons seasoned flour
60g butter dripping or margarine
85g streaky bacon chopped
1 medium onion finely chopped
1 clove garlic crushed
280 ml dry cider
280 ml double cream
2 egg yolks size 3
Pepper
1 tablespoon chopped parsley

Wipe the rabbit joints.
Cover with lightly salted water and leave to soak for 2 hours.
Drain and pat dry with kitchen paper.
Smear the mustard over the rabbit pieces arrange on a plate cover and chill overnight.
Next day dust the rabbit pieces with the seasoned flour.
Heat the fat in a heavy flameproof casserole and lightly brown the rabbit pieces
on all sides (you may have to do this in batches).
Lift out and set aside.
Add the bacon to the casserole.
Cook for 2 minutes then add the onion and garlic and cook gently until soft stirring frequently.
Return the rabbit to the casserole.
Pour over the cider bring to the boil then cover and simmer until the meat is tender about 45 minutes.
Remove the meat from the casserole and keep warm.

Mix the cream with the egg yolks.
Blend in a little of the rabbit cooking liquid then stir into the remaining liquid in the casserole.
Heat very gently stirring constantly until the sauce thickens slightly.
Do not let the sauce boil or it will curdle.
Taste and adjust the seasoning adding more mustard pepper or salt as necessary.
Strain the sauce spoon a little over the rabbit and serve the rest in a sauce boat.
Sprinkle the rabbit with a little chopped parsley.

Serves 4


BestRecipes1.com Broughts you the Number 1 recipes all around the World! You're sure to find the perfect dish.