Braised rabbit with mustard

Braised rabbit with mustard

Stufato di coniglio alla senape

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
300g brown cap mushrooms
salt
pepper
1 large rabbit, boned and cut into chunks, about 675g
plain flour, for dusting
40g butter
100g streaky bacon
12 small onions
1 garlic clove, crushed
1 bouquet garni, (parsley, thyme, bay leaf)
150ml dry white wine
200ml Chicken stock
or 200ml Beef stock
2 tablespoons dijon mustard
1 tablespoon parsley, finely chopped

Method

  1. Clean and trim the mushrooms. If large, quarter them. Season the rabbit chunks and dust with flour.
  2. Melt the butter in a large casserole dish until sizzling, add the rabbit and brown on each side. Add the bacon, cut into strips, the whole onions and the crushed garlic, and cook for 5 minutes. Add the bouquet garni, wine and mushrooms and, after a few minutes, the stock.
  3. Bring to the boil, reduce the heat and cook for a further 20–30 minutes, or until the rabbit is tender. Stir the mustard into the sauce and season. Serve sprinkled with parsley, with either boiled potatoes or bread.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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