If you like lean meat but want to change from poultry, why not try a good rabbit stew in a mustard sauce? Rabbit meat is lean and firm, yet delicate and tasty. The sauce is made from a base of braised leeks that is sauteed slowly with beer and mustard seeds. This savory dinner dish can be served with hot tagliatelle pasta and a glass of red wine.
Ingredients list for rabbit stew in mustard sauce
- 1 rabbit cut into pieces
- 3 large leeks
- 1 bottle of beer 8 oz (250ml)
- 2-3 tablespoons grainy mustard
- 1 big glass of water (about 300ml)
- 1-2 tablespoons of flour
- 1 large tablespoon of oil
1. In a skillet or nonstick pot, sauté, and brown the rabbit pieces on all sides with oil. Book.
2. Wash and slice the leeks into small pieces. Drop them into the non-stick pot (for about 2 minutes), add the flour off the heat, stir, then put back on the fire for 10 to 20 seconds. Then add the beer, wait until the foam calms down.
3. In a bowl mix the mustard with the glass of water and pour over the leeks. Mix well. If your pot is big enough, add the rabbit pieces. Cover and simmer for 45 minutes to 1 hour.
4. Adjust seasoning by adding salt and nutmeg. Serve hot with tagliatelle pasta.
Enjoy your mustard rabbit stew!
Note: you can also cook the rabbit stew in oven, in a cast iron pot or a deep baking dish when you gather all ingredients. You’ll obtain a rabbit that is a bit more tender. The cooking is slightly longer, at 360°f – 390°f (180°c-200°c). Be careful not to dry up the rabbit so watch out!