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04 January 2013,00:46 by
Ponmathi Srilekha.S

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RABBIT WITH ROSEMARY AND MUSTARD

Tenderized rabbit is one of the main ingredients of rabbit with rosemary and mustard. Adding of condiments like salt and pepper, will enhanced the flavour of this dish. And with a little bit of white wine can make this dish fantastic. This dish is so easy to prepare for only forty minutes.
Serves :
8

Preparation Time :
40 minutes

Cooking Time :
1 hour

Preparation Method :

  • Sauté the onion gently in the olive oil for 3 minutes; add the rabbit portions and brown evenly on all sides.
  • Add the chicken stock, white wine, mustard, rosemary, and salt and pepper to taste; cover and simmer for 45 minutes until the rabbit is just tender.
  • Remove the rabbit portions to a serving dish and keep warm.
  • Boil the cooking liquid rapidly until reduced by half; beat the fromage Blanc with the egg yolks and beat into the cooking liquid over a gentle heat, without boiling.
  • Spoon the prepared sauce over the rabbit and garnish with sprigs of fresh rosemary before serving.
  • Serve immediately.

INGREDIENTS

  • 2 medium onion, peeled and minced
  • 4 tablespoons olive oil
  • 8 rabbit portions
  • 500 ml chicken stock
  • 300 ml dry white wine
  • 4 teaspoons coarse-grain mustard
  • 2 tablespoon chopped rosemary
  • Salt
  • Freshly ground black pepper
  • 5 tablespoons fromage Blanc
  • 4 egg yolks
  • Rosemary sprigs, to garnish

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