Brandied Rabbit In Mustard Sauce

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Executive Chef
Jun 3, 2004
Brandied Rabbit In Mustard Sauce
Yield: 1 Servings


1 md rabbit, cut up, frying
1 tb olive oil
1 tb butter or margarine
1 md onion, cut in four
1 whole cloves
1 bouquet garni *
1 salt to taste
1 brandy
4 tb whipping cream
1 1/2 tb grainy coarse dijon mustard


* See Bouquet garni recipe for ingredients. Calories: 311; Protein 27
g.; Carbohydrate 3 g.; Fat 21 g/serving. Wipe meat pieces and trim
off any fat. Heat olive oil and butter or margarine in large skillet
until bubbly. Add meat pieces and saute on all sides until browned.
While browning, press whole cloves into onion chunks (generously).
Add chunks to skillet in between meat pieces; add Bouquet garni.
Sprinkle with salt. Generously 'slosh' brandy over top (at least 1/2
cup). Cover. Cook over medium to low heat about 30 minutes or until
meat is cooked through. Remove meat pieces from pan and keep warm.
Discard onion chunks, cloves and Bouquet garni. Increase heat to
medium high. Add cream and mustard; cook, stirring constantly until
slightly thickened. Return meat to pan and coat on all sides with
sauce. Serve at once.
Did someone find brandy on sale this week? :D

This is the dish I typically make for Easter dinner. It's always a big hit with the children.
Nah, you know get to looking for one recipe and then find a bunch of them.
No, actually someone did find brandy and that was me. Actually I didnt find it on sale, it was from Dad's old stash. He's diabetic now and doesnt that stuff laying around the house. I saw an Emeril peppercorn sauce the other day and so I just had to pick up a stray bottle.

THanks for the rabbit recipe Rainee, hey what other food can you sub for rabbit? Game?
oh caine, by the way. THe pepper corn recipe is in the original thread I started. I think it is in the misc folder entitled: Cooking W/ Brandy or some such.

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