MUSTARDY BRAISED RABBIT WITH CARROTS
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees. Place flour in a shallow bowl. Tie thyme, rosemary and clove in a spice sachet or square of cheesecloth (or just toss them in pot if you do not mind accidentally biting into clove later).
- Season rabbit pieces all over with salt and pepper. Coat each piece evenly with flour; tap off excess. Heat 3 tablespoons oil in a large oven-proof Dutch oven over medium-high heat. Sear rabbit in batches, until browned all over, 5 to 6 minutes a side. Transfer to a paper-towel-lined plate.
- Add remaining 1 tablespoon oil to pot; reduce heat to medium. Add leeks and 2 tablespoons sage and cook, stirring, until softened, about 2 minutes. Stir in the carrots, celery, garlic, coriander, salt and pepper. Cook, stirring, until vegetables begin to color, about 5 minutes.
- Add wine and increase heat to high; simmer, scraping up browned bits from bottom of pot, until reduced by half, about 5 minutes. Return rabbit to pot. Add stock (it should come almost halfway up the sides of rabbit) and herb sachet (or herbs and clove). Transfer pot to oven and cook, partially covered, until meat is fork tender, about 2 hours.
- Transfer rabbit pieces to a serving platter. If liquid seems too thin, place pot over medium-high heat and simmer until it thickens slightly. Discard sachet. Stir in mustard, to taste. Spoon sauce and vegetables over rabbit. Garnish with parsley and remaining 1 tablespoon chopped sage. Serve with noodles, if desired.
Nutrition Facts : @context http, Calories 773, UnsaturatedFat 21 grams, Carbohydrate 45 grams, Fat 33 grams, Fiber 9 grams, Protein 65 grams, SaturatedFat 8 grams, Sodium 1169 milligrams, Sugar 12 grams, TransFat 0 grams
THYME-ROASTED CARROTS
Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield about 12 servings (2 carrot halves each).
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Divide carrots between 2 greased 15x10x1-in. baking pans. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast 20-25 minutes or until tender.
Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
THYME-ROASTED CARROTS
Categories Side Roast Vegetarian Quick & Easy Carrot Thyme Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Toss carrots, oil, and thyme in large bowl. Sprinkle generously with salt and pepper. Spread carrots in single layer on large rimmed baking sheet; dot with butter. Roast until carrots are tender and brown, stirring occasionally, about 40 minutes.
POUSSIN A LA MOUTARDE (SMALL CHICKEN WITH MUSTARD)
Provided by Food Network
Time 1h5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Truss chicken and coat all over with a thick layer of mustard. Bake in a small gratin dish until mustard turns golden brown, about 40 minutes.
- In a small pan heat creme fraiche. Take chicken out of oven, remove any surplus mustard, and pour the creme fraiche over. Bake 10 minutes longer. Remove chicken to a hot dinner plate. Whisk the sauce, season to taste with salt and pepper and whisk in butter. Pour over chicken and serve
LE LAPIN A LA MOUTARDE D'IRENE (RABBIT STEW WITH MUSTARD)
Provided by Bryan Miller And Pierre Franey
Categories project, soups and stews, appetizer, side dish
Time 3h15m
Yield Four to six servings
Number Of Ingredients 10
Steps:
- Cut the rabbit into 12 serving pieces. Place the pieces in a mixing bowl. Add the mustard and coat all the pieces well. Cover with plastic wrap. Place in the refrigerator and marinate for two to three hours, or more.
- When ready to cook, heat the oil in a nonstick skillet. Add the rabbit pieces and the onions. Brown for about 10 minutes, stirring and turning the pieces.
- Place the bacon slices in the bottom of a heavy skillet and cook over medium heat. Add the rabbit, onions, thyme, bay leaf and wine. Bring to a boil. Cover and simmer about 40 minutes, or until done. Remove cover and continue cooking for five minutes. Add the cream and cook for one minute. Add salt and pepper if necessary. Remove bay leaf and serve.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 27 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 969 milligrams, Sugar 7 grams, TransFat 0 grams
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