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Erin
Rabbit in Mustard Sauce
Rabbit with bacon and a sauce of mustard, whipped cream and flour.
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Ingredients
Directions
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Heat half of the butter in a frying pan. Sprinkle the bolts with salt and pepper and roast in brown for 10 minutes.
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Take out of the pan. Let the shortening sit.
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In the meantime, cut the bacon fine and cut the onion. Ris the leaves of the sprigs of thyme. Fry the bacon for 5 minutes in the remaining shortening.
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Add the onion after 2 minutes. Add the thyme, bay leaves and wine, and reduce the heat to half in about 5 minutes.
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Add the bolts and stock and let the bolts on low heat for 1 hour with the lid slanted on the pan.
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Melt the rest of the butter in a large saucepan. Stir in the flour and simmer for 5 minutes on low heat (roux).
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Take the bolts out of the frying pan, remove the bay leaf and scoop the cooking liquid (about 450 ml) at the roux.
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Bring to the boil while stirring and pour back into the frying pan. Add the whipped cream and mustard.
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Put the bolts back in the pan and heat for 5 minutes on low heat. Season with pepper and salt.
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Nutrition
675Calories
Sodium0% DV1.440mg
Fat83% DV54g
Protein66% DV33g
Carbs3% DV8g
Fiber4% DV1g
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