31 Oct. - 6 Nov. 2002 Issue No. 610 Living	Current issue Previous issue Site map
Published in Cairo by AL-AHRAM established in 1875		Recommend this page

Rabbit Casserole with Mustard Sauce

By Moushira Abdel-Malek

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Ingredients:

2 rabbits (1500 gms. approx.)
2 large onions (thinly sliced)
11/2 cups chicken stock (or) water + bouillon
1/2 cup white wine
1/2 cup cream
3 tbsp. Dijon mustard
2 tbsp. vegetable oil
Pepper + thyme + allspice + bayleaf

Method:

Cut along both sides of the backbone of rabbit with kitchen scissors and discard the long bony part. Cut rabbit into 8 even-sized pieces. Wash and pat dry. Heat half the oil in a large pan. Brown rabbit pieces in batches of one layer. Remove, add remaining oil and brown until through with all pieces. Add onion to pan stirring until lightly browned. Sprinkle on the flour and mix well. Stir with a wooden spatula to lift the baked-on sediment from the side of pan, which gives colour to the sauce. Add the stock, or water and bouillon, the wine, and stir until sauce boils and thickens. Return rabbit to pan. Add bayleaf and all the spices. Transfer into an ovenproof baking dish. Cover and bake in a preheated medium oven for 11/2 hours, or until rabbit is tender. Remove bayleaf and stir through cream and mustard. Serve with steamed and buttered potatoes.

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