From i.rice@virgin.net Wed May 24 17:38:30 2000 Date: 23 May 2000 10:39:00 GMT From: Ian & Carol Rice Newsgroups: rec.food.recipes Subject: Rabbit (2) Collection Followup-To: rec.food.cooking Stuffat Tal Fenek Lapin A La Moutarde Lapin A La Moutarde 3 Tablespoon Dijon mustard 2 Tablespoon sunflower oil 1 rabbit - jointed OR 4 rabbit joints weighing about 2 lb in total 1 carrot (large) - sliced 1 onion - sliced 2 fl. dry white wine 1/4 pint double cream seasoning Preheat the oven to 400F / 220C / Gas Mark 6. Mix together the mustard and oil, seasoning and smear over the rabbit joints. Make a bed of carrots and onion in a roasting tin that is just large enough to take the rabbit in a single snug layer. Pour in 4 fl. oz. water then place the rabbit joints on top. Roast for 25-30 minutes basting frequently with the pan juices until the joints are cooked through. Test by piercing the thickest part of the thigh with a skewer. The meat is cooked when the juices run clear. If they are still pinkish, pop them back in the oven for a further 5-10 minutes. Lift the rabbit on to a serving dish and keep hot. Pick out the vegetables and discard. Set the roasting tin on the hob. Add the wine to the juices in the pan and bring to the boil, stirring. Boil hard until the liquid is reduced by about two-thirds. Add the cream, stir well and bring back to the boil. Let it bubble for a few minutes, adjust the seasoning then pour over the rabbit and serve. Source: Sophie Grigson Servings: 4 Stuffat Tal Fenek (Rabbit Casserole) 8 pieces of rabbit joints 1 large onion 1 clove garlic 1 tin chopped tomatoes 4 Tablespoon olive oil 1 sprig rosemary 1/2 Teaspoon mixed spice seasoning 1 Tablespoon chopped parsley Fry the rabbit pieces gently in the oil in a covered dish for 10 minutes. Peel and chop the onion and garlic finely. Add them and turn until translucent. Add the tomatoes and herbs and spices. Season generously and simmer for 35-40 minutes till the rabbit is tender. Don't let the sauce dry up too much. Stir in the parsley and serve. This dish originates in the island of Malta. Source: Classic FM (Michael Barry) Servings: 4 ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.