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“I'm on a quest for rabbit recipes as they are readily available in Western Australia. Tis looks great though I haven't tried it.”
48hrs 20mins

Ingredients Nutrition


  1. Heat oven to 180c.
  2. Cut rabbit into serving pieces; roll pieces in flour, salt and pepper.
  3. Heat the butter and oil in a frying pan over medium heat and saute rabbit along with the bacon until golden brown.
  4. Add chopped shallots and a bouquet garni; pour over white wine and stock, and cook in a moderate oven, covered, until rabbit is tender.
  5. Drain rabbit pieces; place them in a heated bowl and keep warm.
  6. Skim fat from the sauce; whisk Dijon mustard and English mustard thoroughly with fresh cream, and add to the sauce in the pan.
  7. Reduce until a sauce consistency if necessary.
  8. Correct seasoning, adding a little more mustard, salt and pepper, if desired.
  9. Add rabbit pieces; heat through and serve in the casserole.

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