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LOCATION: Recipes >> Variety Meats >> Rabbit 06

Print this Recipe    Rabbit 06

Rabbit in Cream Sauce

1 1/2 lb rabbit joints
1 Tbs salt
1 chicken bouillon cube
2 onions, quartered
white pepper
1 Tbs cornflour
3 Tbs cream
1 tsp French mustard

Cover rabbit joints with cold water in a large pan, add salt and
leave them to soak for 1 hour. Then drain and wash joints under
cold running water.

Put the joints in a large saucepan with the bouillon cube, onions
and about a pint of cold water to cover, bring slowly to the boil,
then add a little white pepper and simmer for 45 minutes or until
rabbit is tender.

Mix cornflour with the cream and mustard, add a little hot stock,
and return to the pan and stir until boiling. Allow the sauce to
simmer 3 minutes, then serve with plenty of freshly boiled rice or
creamy mashed potatoes.

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