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.
How To make Brandied Rabbit In Mustard Sauce's Videos
Venison Steak Diane
This is the classic, the original Steak Diane. It's a French dish, dating back to the 1800s, and was originally Steak Diana, named for Diana, the Roman goddess of the hunt -- and it used venison. This is that version. Seared venison medallions with a rich sauce of brandy, Dijon mustard, shallots, cream and a little tomato. It's super easy to make and is great for date night. Head over to Hunter Angler Gardener Cook for the full recipe:
Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
PRINT RECIPE:
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)
FOLLOW ME HERE: Facebook: Google +:
YOUTUBE MUSIC LIBRARY: Going Going Gone: The 126ers Harvest Time: Silent Partner Heartland: Silent Partner
Veal escalope in mustard sauce - Keith Floyd - BBC
Keith Floyd is on a barge in Burgundy to demonstrate how to cook a traditional French recipe of Veal in a mustard sauce. Great recipe idea from classic BBC cookery show Floyd on Food. Watch more high quality videos on the new BBC Worldwide YouTube channel here:
This is a channel from BBC Studios who help fund new BBC programmes. Service information and feedback:
Gordon Ramsay Shows How To Cook Rabbit | The F Word