Friday, December 2, 2011

Brandied Rabbit in Mustard Sauce

1 md Rabbit, cut into 6 pieces
1 T Olive oil
1 T Butter or margarine
1 med Onion, cut in quarters
Whole cloves
Parsley, thyme, basil
Salt to taste
Brandy
4 T Whipping cream
1.5 T Grainy coarse Dijon Mustard


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 other herbs. 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. 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.

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How rude!

I think this wren is flipping me off.  What do you think?