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Mustard Rabbit


Published on Monday 9 November 2009 13:11

A good one for a rainy day when you have plenty of time on your hands as there's a bit of (easy) preparation needed and a good 2 hours cooking in the oven.

serves 8

INGREDIENTS:

• 2 rabbit saddles, belly flaps still attached and silver skin removed

• Parma ham slices

• 1 lb pork belly, skinned, boned, sliced and cut into 4 slices about

1 inch thick (keep the skin)

• 250g carrots, diced

• 325g onions, finely chopped

• 1 tbsp thyme, chopped

• 1 tbsp parsley, chopped

• 1 clove garlic, crushed

• salt and pepper

• 1 bay leaf

• 5 fl oz dry white wine

• 5 fl oz chicken stock

• 1 tbsp white wine vinegar

• 4 egg yolks

• pt double cream

• 1 tbsp English mustard

• tsp sage

METHOD:

• Preheat the oven to 160C / gas mark 4.

• Arrange half the pork slices in a 4 pt dish, cover with half the carrots and onions, sprinkle with thyme, parsley and garlic. Add salt, pepper and bay leaf. Place the skin from the pork on top.

• Fill up with wine, chicken stock and vinegar. Cover with a lid and cook in the oven for 2 hours.

• Lift out the pork skin and strain the cooking liquid. Remove excess fat and reduce the liquid.

• Beat egg yolks with cream and 1 tbsp mustard. Add to the sauce, heat through to thicken but do not boil. Sprinkle with chopped parsley.

• Season the rabbit saddles with salt and pepper, brush with remaining mustard, place sage on top then wrap with Parma ham. Sear in a hot pan. Place the rabbit saddles in the oven for about 10 minutes.

• Arrange the pork on the plate, pour over the sauce, slice the rabbit and lay it on top. Serve with mashed potatoes and wilted spinach.

Find all the recipes from ITV1's Daily Cooks Challenge at www.cooksforcooks.com.


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