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Ingredients
- 1 med Rabbit, cut up, frying
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Butter or possibly margarine
- 1 med Onion, cut in four Whole cloves Bouquet garni * Salt to taste Brandy
- 4 Tbsp. Whipping cream
- 1 1/2 Tbsp. Grainy coarse Dijon Mustard
Directions
- * See Bouquet garni recipe for ingredients.
- Heat extra virgin olive oil and butter or possibly margarine in large skillet till bubbly. Add in meat pcs and saute/fry on all sides till browned. While browning, press whole cloves into onion chunks (generously). Add in chunks to skillet in between meat pcs; add in Bouquet garni. Sprinkle with salt. Generously 'slosh' brandy over top (at least 1/2 c.). Cover. Cook over medium to low heat about 30 min or possibly till meat is cooked through. Remove meat pcs from pan and keep hot. Throw away onion chunks, cloves and Bouquet garni.
- Increase heat to medium high. Add in cream and mustard; cook, stirring constantly till slightly thickened. Return meat to pan and coat on all sides with sauce. Serve at once.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 186g | |
| Calories 468 | |
| Calories from Fat 417 | 89% |
| Total Fat 47.32g | 59% |
| Saturated Fat 23.02g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 109mg | 5% |
| Potassium 193mg | 6% |
| Total Carbs 10.93g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.27g | 3% |
| Protein 2.44g | 4% |
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