* Exported from MasterCook *

RABBIT WITH MUSTARD

Recipe By :
Serving Size : 4 Preparation Time :2:30
Categories : 5-10G Low Carb Meat Beef-Veal-Others-Game


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 rabbit
125 ml white wine -- 1/4 pt
2 tbsp white wine vinegar
1 chopped onion
2 chopped carrots
1 tbsp brandy
salt and pepper
thyme
125 ml beef stock -- 1/4 pt
1 cl garlic
1 bay leaf
2 tsp English mustard
1 1/4 deciliters whipping cream -- 1/4 pt
6 slices bacon -- fatty

Combine wine, brandy, vinegar, chopped vegetables, thyme, salt and pepper. Stir in serving size pieces of rabbit and leave for 48 hours. Wrap rabbit pieces in bacon and fry gently in melted butter. Strain marinade and stir into stock to make sauce. Pour over rabbit in a large casserole. Add garlic, thyme, bay leaf and
seasoning. Cover and cook 45 min at No 7 (425F, 220C or top oven of an Aga). Reduce heat to No3 (325F, 170C or slow oven of an Aga) and cook 1 1/2 hours longer.
Remove rabbit and keep warm. Remove bay leaf. Whisk mustard and cream into sauce, heat gently and pour over rabbit.




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Per Serving (excluding unknown items): 304 Calories; 20g Fat (64.6% calories from fat); 16g Protein; 8g Carbohydrate; 2g Dietary Fiber; 83mg Cholesterol; 514mg Sodium. Exchanges: 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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