Hello dear readers of my blog and YouTube channel viewers.
Simple and exquisite classic french recipe cooking rabbit. Your soul will receive satisfaction and pleasure, because the rabbit is in a creamy mustard sauce is the perfect complement to a cold winter evening.
This braised rabbit in a creamy mustard sauce is quite simple, drawing on the mild flavor of rabbit with Dijon mustard. However, the sophisticated duo of cream and dry white wine adds depth and complexity.
As with many similar dishes, there are endless possibilities in execution. You can play around with herbs and spices to explore new options.
Mustard has an amazing property to soften even the toughest meat. Even when you accidentally get into the hands of meat of not the highest quality, then spread it with mustard and put it in the refrigerator to marinate overnight. And then cook. You will get very soft and juicy meat.
This is a "lyrical" digression. This does not apply to our wonderful, gentle rabbit.)))
Rabbit meat is considered dietary and healthy. Although rabbit meat is not fatty, we add juiciness and softness to it with mustard and cream, and aroma with wine and herbs.
Ingredients for Cooking Rabbit in Mustard Cream Sauce
- 1.5 kg rabbit
- 4 tablespoons Dijon mustard
- 1 glass of dry white wine
- 3 shallots, chopped
- 1 garlic clove, finely minced
- 2 tablespoons heavy cream
- 1 tablespoon grainy mustard
- Butter and vegetable oil
- 1 coffee spoon dried thyme
Cooking rabbit in creamy mustard sauce
1. Heat 2 tablespoons butter and 2 tablespoons vegetable oil over medium heat in a large skillet with a lid. A mixture of oils always works well. Thanks to vegetable oil, butter does not burn. But butter adds creamy taste future dish.
2. Cut the rabbit into pieces, wash and dry with a paper towel. Brush each piece of rabbit on all sides with Dijon mustard with a brush or a small spoon.
3. Fry the rabbit pieces in a skillet over medium heat. Do this in batches if needed. Once all parts of the rabbit are golden brown, remove from heat and set aside on a platter.
4. Then add shallots, garlic, a glass of white wine, thyme, salt and pepper to the same pan. Raise the heat until the mixture comes to a boil and stir to combine with any juices left in the bottom of the pan after roasting the rabbit.
5. Add rabbit pieces and reduce heat. Cover the rabbit with a lid and simmer over low heat for 45 minutes. When the rabbit meat is ready, put it on a plate.
6. Then, in the pan where the rabbit languished, add a tablespoon of grain mustard and two tablespoons of heavy cream. Mix the mustard, cream with the rest of the ingredients to make a homogeneous, gentle sauce. Pour the sauce over the rabbit pieces. Make sure all rabbit pieces are well covered with sauce.
Served rabbit in a creamy mustard sauce immediately with white rice, boiled or stewed potatoes, or tagliatelle.
This dish belongs to french cuisine , there are various variations. Some prefer to bake the rabbit, others stew it, like me. For cooking rabbit in mustard sauce we'll need grainy mustard, shallots, and some creamy stuff. I use heavy cream, but you can use sour cream instead.
Rabbit has a very delicate and unique taste. If you compare the taste with other products, then the closest thing will be chicken breast but you still can't confuse them. If for some reason you do not eat rabbit meat, then you can cook this dish with chicken. However, the rabbit will still be better.
Rabbits are most often sold whole, so in the future I plan to write an article on how to butcher a rabbit properly.
Ingredients:
- 1 rabbit cut into pieces
- 4 tablespoons butter
- 2 large shallots (or 1 onion)
- 1/2 cup white wine
- 1/2 cup water
- 1/2 cup grain mustard
- 1/2 cup heavy cream
- 4 tablespoons parsley (finely chopped)
- 1 teaspoon dried thyme
Cooking method
Step 1: Salt the rabbit and soak for 30-60 minutes at room temperature.
Step 2: In a large skillet with a lid, melt the butter over medium heat. Fry the rabbit in it, just make sure that the rabbit pieces do not touch. Try to do this quickly, as the oil may start to burn. Once the rabbit is well browned, set it aside on a plate. Fry the shallots in a skillet until golden brown, about 3 minutes.
Step 3: Pour the white wine into the pan and set the heat to high. If necessary, remove burnt residue from the bottom of the pan with a wooden spatula. Add water, mustard and thyme, then bring the sauce to a boil. Salt if necessary.
Step 4: Return the rabbit pieces to the pan, pour the sauce over them. Reduce heat to low, cover and simmer for 45 minutes. In order for the meat to easily separate from the bones, it may take a little longer to stew - but no more than one hour.
Step 5: When the meat is ready, carefully transfer it to a plate. Set the heat to high and wait for the sauce to reduce by half. After that, put out the fire and add cream (sour cream) and parsley. Mix the sauce well, put the rabbit back and pour the sauce on top.
09/28/2017 | Prepared: 1307 | Grade: 5.0
Stewed rabbit meat cream sauce with mustard will go well with any side dish.
Ingredients:
- rabbit (carcass or legs) - 1 kg,
- Dijon mustard - 4-5 tbsp. spoons
- oil (olive) - 2 tbsp. spoons,
- chicken broth - 200 ml,
- white dry wine- 200 ml,
- cream (20-30%) - 200 ml,
- egg yolk - 1 pc,
- rosemary - 1 branch,
- butter - 20 gr,
- parsley and dill - 1 tbsp. spoon
- salt,
- ground black pepper or a mixture of 5
Cooking recipe:
We wash the rabbit, dry it and cut it into pieces (I used only rabbit legs). In a cup we place Dijon mustard, salt, pepper, pour oil (olive) - stir everything. Wipe the rabbit with mustard mixture and set to marinate for 1 hour.
We move the rabbit to a thick-walled saucepan or a deep saucepan, add a branch of rosemary. Pour broth and dry wine to the rabbit. Bring the water to a boil, add a little salt and cover the pan with a lid (or foil).
Put the pot with the rabbit in the oven, preheated to 200 ° C for 50-60 minutes. Move the finished rabbit pieces to a small clean saucepan, cover with a lid and put in a hot place. Prepare mustard cream sauce.
The broth where the rabbit was prepared, strain through a sieve and pour into a clean saucepan or stewpan. Reduce the sauce, over high heat, to about half of the original volume and pour in the cream. Heat the sauce on a slow flame for 5-10 minutes. Salt and pepper, to taste. Add a piece of butter (drain) inside and stir to melt the butter.
Then remove the saucepan with the sauce from the flame, add the yolk and stir very quickly so that the yolk does not curdle. Add chopped herbs in small pieces and stir again. Serve the rabbit with boiled pasta or other side dish under mustard-cream sauce.
Dietary rabbit meat is a champion in the content of healthy substances.
It easily digestible, so rabbit meat can also be used in baby food for the first acquaintance of the baby with a new food.
Traditionally rabbit is cooked in sour cream. Acidic environment is ideal for this specific meat, since it makes it softer, it acts as a marinade.
Rabbit stewed in sour cream is a wonderful classic combination of ingredients. Properly cooked, such an amazing dish will decorate not only everyday, but also holiday table. It is no coincidence that it can be found on the restaurant menu. Vegetables will help to shade the delicate taste of dietary meat: onions, garlic, carrots. The perfect condiment for a rabbit stewed in sour cream can be pepper, coriander, bay leaf, thyme, lemon, cloves, Italian herbs - oregano and basil.
Rabbit stewed in sour cream - general principles of cooking
Young rabbit meat is the best. It is advisable to buy a whole carcass: this way you can make sure that the family will dine with a rabbit, and not a cat, for example. It is not difficult to distinguish an unstripped rabbit's foot from a cat's foot: different claws, different fur.
Preparation of rabbit meat for cooking involves several stages: cutting, soaking, pickling.
butcher the carcass pretty simple. Using a sharp knife, you need to separate the paws, shoulder blades, and cut the spine with a kitchen hatchet. Then the meat follows pour cold water three hours changing the water every hour.
Final stage - pickling. White wine is especially good for marinade, vinegar(diluted with water). Cream, sour cream, whey, olive oil with spices and herbs will give a good result. But with vinegar you need to be extremely careful, as the wrong proportions will destroy the meat, make it tough.
A whole carcass is marinated for about three hours, but it is enough to spend one and a half hours in the marinade. If the rabbit is marinated in the form with the addition of cognac, it is not necessary to soak the meat.
When cooking rabbit stewed in sour cream heat treatment will take one and a half to two hours. The easiest recipe for cooking: fry the pieces of meat on both sides, put in a roaster with onions, pour a glass of water, put out hour and a half. Ten minutes before the end of the quenching, pour in the salted sour cream slightly diluted with water, warm up, avoiding boiling.
Rabbit stewed in sour cream with vegetables and curry
Curry will give a special taste to the rabbit stewed in sour cream. Carrots will give the dish a sweetish taste and tenderness, garlic and curry - a spicy aroma. The meat is stewed in broth and is very soft.
Ingredients:
The carcass of a rabbit weighing a kilogram and a half;
Large bulb;
Two medium carrots;
Three cloves of garlic;
Red and black pepper, a mixture of peppers;
Two teaspoons of curry powder;
400 grams of sour cream;
One bay leaf;
Butter or vegetable oil (50 grams or four tablespoons, respectively);
One and a half cups of broth or hot water;
Three tablespoons of olive oil.
Cooking method:
Mince the garlic.
Prepare the marinade olive oil, garlic, pepper and salt.
Grate the prepared meat, leave to marinate for half an hour or an hour.
Carrot cut into rings.
Onion cut into half rings.
On butter or vegetable oil fry the meat until an appetizing crust forms on both sides.
Put onions and carrots to the meat, fry vegetables until soft, stirring constantly.
Pour in the broth (or water), bring to a boil over high heat.
As soon as the liquid boils, cover the meat with a lid, reduce the heat to a minimum and simmer for about an hour.
The meat should come off the bone.
After an hour, sprinkle curry rabbit meat, add sour cream, mix.
Warm the meat in sour cream, not allowing it to boil, for five to seven minutes.
Rabbit stewed in sour cream with potatoes
A great way to feed your family is to cook a full rabbit lunch or dinner. Rabbit stewed in sour cream with potatoes is very tasty. A minimum of ingredients is required.
Ingredients:
Medium rabbit carcass;
Four or five potatoes;
A glass of fat sour cream;
Large onion;
Oil for a frying pan;
Packet of Italian herbs.
Cooking method:
Rub the rabbit with salt and herbs.
Chop the onion however you like.
Heat up the oil and fry the onion in it.
Put the fried onions in a roaster or other frying pan.
In the first frying pan, adding a little oil, fry the pieces of meat on both sides.
Cut potatoes into slices or sticks, as you like.
Put the rabbit meat on the fried onion, then the potatoes.
Salt, season with spices, pour sour cream, adding a quarter cup of water.
Potatoes must be completely in the water, otherwise they will not boil. The meat may not be completely covered in liquid.
Stew the meat under a tightly covered lid for half an hour to an hour (depending on the age of the animal).
If desired, during stewing, you can add fried fresh or dried mushrooms.
Rabbit stewed in sour cream and wine in a slow cooker
The slow cooker allows you to completely not worry about the quality of cooking meat. Rabbit stewed in sour cream is guaranteed to turn out tender and juicy. Wine note will give the dish a fair amount of piquancy.. If you do not feel like wine, replace it with plain water. There is a lot of broth. it can be served in separate bowls with crispy bun.
Ingredients:
rabbit carcass;
Half a kilo of sour cream;
An incomplete glass of white wine;
Bay leaf;
Large bulb;
Pepper, salt, spices.
Cooking method:
Rub the prepared rabbit pieces with salt and pepper.
Chop the onion.
Put meat, onions, spices, sour cream into the multicooker bowl.
Mix everything, put a bay leaf, pour in wine (or water).
Cook the rabbit on the stew mode for two hours.
Rabbit stewed in sour cream with dried apricots in a pot
Potted rabbit meat is something absolutely amazing. Dried apricots will add sourness, aroma, sweetish tint to the dish. A very successful combination. Preparation for extinguishing will take a few minutes.
Ingredients:
Seven hundred grams of rabbit fillet;
Four hundred grams of dried apricots;
Four hundred grams of sour cream;
Olive or sunflower oil;
Salt pepper.
Cooking method:
Salt the meat, sprinkle with pepper, fry in vegetable oil.
Each piece should be fried until golden brown on both sides.
Soak dried apricots for swelling, then cut into halves or leave whole.
Preheat the oven to 230 degrees.
Arrange meat and dried apricots in pots.
Pour a teaspoon of water into each pot.
Pour sour cream over meat.
Simmer, lowering the oven temperature to 200 degrees, for about half an hour.
The meat is ready when it cuts easily.
Serve stewed rabbit in sour cream in portioned pots along with boiled potatoes and herbs.
Rabbit stewed in sour cream with rice
The rabbit stewed in sour cream goes well not only with potatoes, but also with rice. Ordinary steamed or special basmati - it doesn't matter. The dish will turn out delicious, beautiful, appetizing.
Ingredients:
Kilogram carcass of a rabbit;
Large bulb;
large carrot;
Three hundred grams of sour cream;
Four to five tablespoons of olive oil;
Pink pepper to taste (five to ten peas);
Four hundred grams of basmati rice;
Two teaspoons of dried marjoram.
Cooking method:
Grate the carrot very coarsely or cut into strips.
Chop the onion very finely.
Fry the chopped meat in hot oil on both sides.
Transfer the rabbit meat to a thick-walled pan or cauldron.
Fry the onion in the same pan.
Salt the meat.
Put onion and pepper on top of it.
Then lay out the carrots.
Pour in sour cream.
Season with marjoram.
Pour a glass of water or ready broth.
Simmer over low heat from an hour to an hour and a half until the rabbit meat is soft.
While the meat is stewing, boil the basmati.
Serve in portions, laying a hill of rice next to the pieces of stewed rabbit meat.
Rabbit stewed in sour cream with French mustard and carrots
lovers exquisite taste you will like the rabbit stewed in sour cream and grained French mustard. Additional shades of the dish will give garlic, carrots and peppers. It is very convenient to cook a dish in a slow cooker. If such a device is not available, any thick pot or cauldron.
Ingredients:
Eight hundred grams of rabbit meat;
Two carrots;
Two cloves of garlic;
A glass of fat sour cream;
Three medium bulbs;
Two teaspoons of French mustard beans;
Pepper, salt;
Three tablespoons of olive oil.
Cooking method:
Pour oil into the multicooker bowl, turn on the frying mode.
Fry the pieces of meat together with whole cloves of garlic.
Salt and pepper the meat.
Coarsely grate the carrots or cut into circles.
Chop the onion into rings.
Lay the vegetables over the meat.
Pour half a glass of water, salt and simmer for an hour under a closed lid.
Mix sour cream and mustard.
Pour the sauce into the meat.
Cook the rabbit on the stewing mode for another half hour.
Rabbit stewed in sour cream with vegetables
A magnificent, festive version of a stewed rabbit in sour cream with an abundance of vegetables can turn into a favorite family recipe. Tomatoes, shallots, zucchini, Bell pepper make rabbit meat especially tender and light.
Ingredients:
Eight hundred grams of rabbit meat;
Two tomatoes;
Two sweet bell peppers;
five potatoes;
Six heads of shallots;
One zucchini;
Half a kilo of sour cream;
Forty grams of butter;
pinch of herbs Italian cuisine(basil, oregano);
A pinch of zira;
Salt pepper.
Cooking method:
Throw the cumin into the dry (without oil) bottom of the saucepan and heat over the fire until the aroma appears. One minute is enough for the bouquet of spices to open.
Cut the onions into feathers ("garlic").
In a cooled saucepan, melt the butter.
Saute the onion, stirring occasionally, for three to four minutes.
Put the meat, fry for another seven to eight minutes.
Season with Italian herbs and stir.
Cut zucchini and potatoes into small cubes.
Peel the pepper and cut into strips.
Cut the tomatoes into slices.
Put the vegetables into the meat.
Salt, season with pepper to taste, mix.
Pour sour cream and a third cup of water into a saucepan.
Simmer over low heat with a tightly covered lid for an hour.
Serving the rabbit stewed in sour cream, decorate the meat with fresh chopped herbs.
Rabbit stewed in sour cream - tricks and tips
The tastiest meat is light pink in color. This is a sign of a young animal.
The age is also indicated by the weight of the rabbit. A young individual weighs a kilogram and a half. If the carcass is heavier than two kilos, the age of the animal is respectable.
It is worth soaking the meat of an adult male. The meat of rabbits and young females does not have a specific smell and does not require soaking.
To make dietary rabbit meat more juicy and fatty, you can stuff it with lard.
