How To make Brandied Rabbit In Mustard Sauce
1 md Rabbit, cut up, frying
1 tb Olive oil
1 tb Butter or margarine
1 md Onion, cut in four
Whole cloves Bouquet garni * Salt to taste Brandy 4 tb Whipping cream
1 1/2 tb Grainy coarse Dijon Mustard
* See Bouquet garni recipe for ingredients. Calories: 311; Protein 27 g.; Carbohydrate 3 g.; Fat 21 g/serving. Wipe meat pieces and trim off any fat. Heat olive oil and butter or margarine in large skillet until bubbly. Add meat pieces and saute on all sides until browned. While browning, press whole cloves into onion chunks (generously). Add chunks to skillet in between meat pieces; add Bouquet garni. Sprinkle with salt. Generously 'slosh' brandy over top (at least 1/2 cup). Cover. Cook over medium to low heat about 30 minutes or until meat is cooked through. Remove meat pieces from pan and keep warm. Discard onion chunks, cloves and Bouquet garni. Increase heat to medium high. Add cream and mustard; cook, stirring constantly until slightly thickened. Return meat to pan and coat on all sides with sauce. Serve at once.
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10 French Dishes Served in Restaurants in Paris (EXPLAINED)
Here are 10 Classic French food served in restaurants in Paris explained.
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How To Cook Rabbit Like A Master Chef
Two time Culinary Olympic gold medal winning chef, Cameron Tait shows you how to prepare savoury rabbit for the table.
White Wine Braised Rabbit [ French Bistro Recipe
A FRENCH OLD SCHOOL RECIPE WITH CREME FRAICHE, SHALLOTS, BACON AND MUSHROOMS. Step by step cooking.
INGREDIENTS: 4 persons
1.2 Kg rabbit
6 shallots
500 gr mushrooms
4 garlic cloves
1 bunch of thyme
2 sprigs of rosemary
4 bay leaves
250 gr smoked bacon
2 tbsp of Dijon mustard
4 cloves
1 tbsp black peppercorns
1 bottle of dry white wine
1 cup of wheat flower
Salt and pepper
Your side dish choice (potatoes, vegetables, or others)
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Let's Make A Michelin Star Recipe: Baked Apples with Apple Brandy Caramel Sauce & Candied pistachios
Join my online French cooking classes ????????: Let's Make A Michelin Star Recipe:
In this episode we start by making a simple Baked apple recipe.
A simple baked apple recipe but even they are homemade apple they are still made by a michelin star chef.
In a michelin star recipe style of menu, they are presented like this:
Baked apples coated with butter and sugar, served with an apple brandy infused caramel sauce and served with candied pistachios and flaked almonds.
this recipe will show you how to bake apples in an easy way but also demonstrate how a simple garnish and a delicious caramel sauce can make all the difference.
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The full recipe can be find here:
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That Michelin star recipe is perfectly suited for home cooking and will give you an idea of what can be achieve with just apples and other simple ingredients.
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Spring Feast - Featuring Lapin à la Moutarde (rabbit in mustard sauce) ~ Dinner Party Tonight!
The end of spring draws near
Have no fear
Randy cooks a FABULOUS FEAST to spark some cheer!
Menu:
- Spring Vegetable & Herb Puffs
- French Onion Soup
- Lapin à la Moutarde
- Roasted Rainbow Chard
- Couscous
- Clafoutis
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rabbit tagliatelle
This is the first in what will hopefully be a series of rabbit & game recipes I'd like to share with you.
This dish is based loosely on a popular sauce we used to use in chicken dishes that featured on the menu of one restaurant I used to work in over a decade ago.
Ingredients can easily be substituted in this one or additions made to your taste. Pork fillet & chicken breast both work equally well as a substitute for the rabbit loin. Bacon makes a nice addition to the dish shredded up and thrown in along with the meat and if you don't have any sherry to hand, brandy or white wine also make a tasty but different tasting alternative. Fresh pasta isn't essential for this dish either, any dried pasta (whatever you have sitting in the cupboard really) will work, the trick is to make sure it is cooked before you need it as this dish only needs about 10 minutes in the pan from start to finish.
In this video I have increased the speed of certain sections of the cooking process but I didn't crop any footage out so you know there are no secrets or hidden steps - it really is as quick and simple as it looks.
I hope you enjoy this and have a go yourself, if you have any requests for dishes you would like me to feature please leave suggestions in the comments below.
Thanks!