Rabbit with Mustard

Rabbit with Mustard


  • 1 rabbit, cleaned and jointed
  • 1 1/2 pound pork belly
  • 3 medium carrots, chopped
  • 1/2 - 3/4 pound chopped onions
  • 1 tablespoon thyme, or wild thyme
  • 1 bay leaf
  • 1 tablespoon chopped parsley
  • 1 large clove garlic, crushed
  • 1/4 pint dry white wine (or chicken stock plus dessertspoon wine vinegar)
  • 2 liqueur glasses brandy
  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • 3 tablespoons double cream
  • Extra parsley to garnish, salt, black pepper


Four 4 people. Skin, bone and slice pork. Mix carrot, onion, garlic and herbs. Lay half the pork in a casserole, then half the vegetable mixture. Season well. Add the rabbit, then the rest of the vegetables, then the rest of the pork. Season. Lay the pork skin on top. Pour over wine and brandy, cover tightly and cook in a slow oven, Mark 2. 300 F, for 2 1/2-3 hours, until the rabbit is tender. Arrange meat and vegetables, well drained, on a serving dish, and keep them warm. Skim fat off the cooking juices. Beat yolk and cream together, add the skimmed juices and cook gently. Stir this sauce well, but don't let it boil. When it's thick, add the mustard. Pour over the rabbit, etc., sprinkle with parsley, and serve with some plainly boiled potatoes.

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