{"id":3011,"date":"2024-06-25T13:46:25","date_gmt":"2024-06-25T13:46:25","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3011"},"modified":"2024-06-25T13:46:25","modified_gmt":"2024-06-25T13:46:25","slug":"rabbit-in-a-mustard-and-tarragon-sauce","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/rabbit-in-a-mustard-and-tarragon-sauce\/","title":{"rendered":"Rabbit in a Mustard and Tarragon Sauce"},"content":{"rendered":"<p class=\"p1\"><strong><span class=\"s1\">Serves 4:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">about 1.5 kg of rabbit, jointed (if possible buy just the legs, they carry so much flavour and they are easier to cook with)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 heaped table spoon of Dijon mustard<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">some flour, about 4 tablespoons<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 sprigs of tarragon <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 bay leaf <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 sage leaves<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">50 g of butter<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">5 cloves of garlic, peeled <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">150 ml of white wine<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 tablespoon of a white wine vinegar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">50-80 ml of water<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">80-100 ml of double cream<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">salt <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">pepper<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">chopped fresh parsley to garnish<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Wash and pat dry the rabbit pieces, place them in a large bowl, season with some salt and pepper.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the mustard and turn the pieces until they are evenly coated.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Sift the flour onto a large plate. Coat each piece of rabbit with the flour, patting off any excess.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 160 C, fan.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Melt the butter in a large pan and sear the rabbit pieces on a medium to high heat for about 3-4 minutes on each side, just to gain some colour. You may have to do that in batches.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Place the seared rabbit into a casserole dish.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Whilst keeping the frying pan still on the heat, pour in the wine to deglaze the pan, cook for about a minute to reduce it a bit.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour the vinegar into the casserole with the rabbit and cook it on a medium heat to reduce it a little. Pour in the wine, the cream and the water.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Crush gently the garlic cloves, add them into the casserole along with the herbs, season again with salt and pepper. Give everything a gentle stir, put the lid on and then place the casserole in the preheated oven.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cook until tender, about 45-60 minutes (or more for a wild rabbit), stirring and turning the rabbit occasionally.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Taste the sauce and adjust the seasoning.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If you wish to reduce the sauce, take the cooked rabbit pieces out and keep them warm on a plate.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cook the sauce without the lid on a medium heat until obtaining the desired consistency.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Put the rabbit back into the dish and reheat all together.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Serve<span class=\"Apple-converted-space\">\u00a0 <\/span>the rabbit garnished with some parsley, accompanied by a green salad, French beans, boiled lettuce or any seasonal vegetable. Some roast potatoes or a potato puree will make this dish complete. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 4: about 1.5 kg of rabbit, jointed (if possible buy just the legs, they carry so much flavour and they are easier to cook with) 1 heaped table spoon of Dijon mustard some flour, about 4 tablespoons 2 sprigs of tarragon 1 bay leaf 2 sage leaves 50 g of butter 5 cloves of &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/rabbit-in-a-mustard-and-tarragon-sauce\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Rabbit in a Mustard and Tarragon Sauce&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3030,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[434],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3011"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3011"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3011\/revisions"}],"predecessor-version":[{"id":3036,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3011\/revisions\/3036"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3030"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3011"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3011"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3011"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}