MUSTARD RABBIT
Ingredients
900g rabbit pieces
1 large onion
2 carrots
2 leeks
15ml vegetable oil
15g butter
25ml plain flour
560ml chicken stock
30ml wholegrain mustard
150ml Greek yoghurt
Salt & pepper
Serves: 4
Source: GH
Method
Ensure the rabbit pieces are fully defrosted (if previously frozen).
Slice the carrot and leek.
Peel and chop the onion.
Heat the oil and butter in a large flame proof casserole. Add the vegetables and fry gently for 5 mins.
Toss the rabbit joints in seasoned flour, shaking off the excess and add to the pan, cook until all joints are coloured.
Add the rest of the flour, stock and mustard to the pan and stir well.
Bring to the boil, lower the heat and simmer about 1 hour, stirring occasionally.
Check that the rabbit is tender and remove from liquid with as much of the vegetables as possible. Keep warm.
Reduce the liquid by half, add the yoghurt, return rabbit and vegetables to the pan and reheat gently.
Serve with rice or pasta.