Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
