Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!newsxfer.visi.net!newsswitch.lcs.mit.edu!newsfeed.cwix.com!208.128.37.8!feeder.lobo.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Brandied Rabbit in Mustard Sauce Followup-To: rec.food.cooking Date: 31 Jan 1999 18:24:55 -0700 Organization: @Home Network Lines: 37 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <36B440D3.511A7D43@home.com> Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:30757 BRANDIED RABBIT IN MUSTARD SAUCE 1 lg. Rabbit, cut up, frying 2 Tbsp Extra Virgin Olive oil 3 Tbsp Butter 1 med Red Onion, cut in four 10 Whole cloves Salt to taste 1/2 cup Brandy 4 Tbsp Whipping cream 1 1/2 Tbsp Grainy coarse Dijon Mustard 1 Tbsp Corn Starch Wipe meat pieces and trim off any fat. Heat olive oil and butter 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 . Increase heat to medium high. Add cream , cornstarch, and mustard; cook, stirring constantly until slightly thickened. Return meat to pan and coat on all sides with sauce. Serve at once. Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454] http://24.3.49.34 or http2//Karls_Eatery.com Http://www.fortunecity.com/littleitaly/machievelli/97 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.