- Boneless RabbitCut into pieces
- 3 tbsp Olive oil
- 2 OnionsChopped
- 2 cups Plain FlourTo cover the rabbit pieces
- 2 tbsp Plain Flour
- 1 cup White wine
- 1 tbsp Maille Wholegrain Mustard
- 1 tbsp Maille Dijon Mustard
- 1 cup Elmlea Double
- 2 1/2 cups Knorr Chicken Stock Pot
- 500gr Pappardelle
- Fresh ParsleyTo serve
Of all the ways i’ve cooked rabbit before, this by far is my favourite.
On medium heat, heat the olive oil in a shallow pan and then place the rabbit pieces and brown for about 4 minutes on each side. Remove onto a plate.
Using the same olive oil, saute the onions until transparent. Add the 2 tbsp of flour and mix well. Then, add the Maille Wholegrain Mustard and stock, and bring to a simmer.
Place the rabbit pieces back into the pan and bring back to a simmer. Add the Maille Dijon Mustard and double cream and let it simmer for about 40 minutes on low heat. Serve with your favourite pasta or as a stew with fresh crusty bread.