Best Braised Honey Mustard Rabbit With Chicken Option Recipes

HONEY BAKED RABBIT OR CHICKEN

Steps:

• Arrange meat in shallow baking dish.
• Mix all other ingredients.
• Baste frequently with mixture while cooking.
• Bake at 350°F for hour to an hour and fifteen minutes.

ITALIAN BRAISED RABBIT RECIPE - (4.2/5)

Steps:

• Have the rabbit cut up like a chicken, the saddle should be cut into three or four pieces. The saddle is the rounded portion of the back between the shoulder and loin. Preheat the oven to 350ºF. Put a couple of tablespoons of flour into a paper bag. Put the rabbit pieces in the bag, roll the top shut, then shake the bag to evenly coat the rabbit with the flour. Heat the oil in a large, lidded skillet over a medium flame. Add the onions, shallot and carrots and sauté them for a couple of minutes. Remove to a bowl. Put the rabbit pieces in the skillet and brown them all around. Return the vegetables to the pan. Pour in the red wine and the brandy, then add the tomato paste and the can of tomatoes, with the juice. Stir to dissolve the paste into the liquid. Then scatter the herbs around and give everything a good grinding of black pepper. Bring to a boil, then reduce to a simmer. Cover and put into the oven. After about 20 minutes, take the pan out of the oven and remove the lid. Stir in the chopped up liver and the olives. Put the lid back, then return the pan to the oven. The rabbit should be done in another 20 minutes. This is terrific with pretty much any carb that you like-rice, mashed potatoes, a tubular pasta.

BRAISED RABBIT WITH GRAINY MUSTARD SAUCE

Steps:

• Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning rabbit.
• Put oven rack in middle position and preheat oven to 350°F.
• Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.
• Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes.
• While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.
• Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.
• Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.
• *Available at butcher shops, specialty foods shops, and some supermarkets (may require special order).