1 medium rabbit, cut up, frying
1 tbsp olive oil
1 tbsp butter or margarine
1 medium onion, cut in four
1 whole cloves
1 bouquet garni *
1 salt to taste
1 brandy
4 tbsp whipping cream
1 1/2 tbsp grainy coarse dijon mustard
Directions
* See Bouquet garni recipe for ingredients. Calories: 311; Protein 27
g.; Carbohydrate 3 g.; Fat 21 g/serving. Wipe meat pieces and trim
off any fat. Heat olive oil and butter or margarine in large skillet
until bubbly. Add meat pieces and saute on all sides until browned.
While browning, press whole cloves into onion chunks (generously).
Add chunks to skillet in between meat pieces; add Bouquet garni.
Sprinkle with salt. Generously 'slosh' brandy over top (at least 1/2
cup). Cover. Cook over medium to low heat about 30 minutes or until
meat is cooked through. Remove meat pieces from pan and keep warm.
Discard onion chunks, cloves and Bouquet garni. Increase heat to
medium high. Add cream and mustard; cook, stirring constantly until
slightly thickened. Return meat to pan and coat on all sides with
sauce. Serve at once.
Servings: 1 servings
Brandied Rabbit In Mustard Sauce Recipe brought to you by Recipe Ideas
Categories: Meat; Sauce; Wild Game
The History of Recipes
Academics have traced the existance of recipes far back into the distant past, certainly as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, in the main part, these ancient records were just primitive pictorial recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. During Roman times around 25BC a roman called Apicius created a few documents describing recipes cooked by wealthy Romans. In his publication, he tells us how the roman meals were split into starters, main meal and afters, a very modern way of dining. This early Roman chef recounts how the ancient chefs used many aromatic flavours, including many that are still in use today for example basil, fennel and dill. As our culinary historical trip moves on a few more years there were two interesting books published in the 14th Century - a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the spicy food that we all know today, but instead descriptions of the types of meals on the tables of the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought us many foods and spices from the holy land, including coriander, parsley, and basil. The introduction of these new herbs and spices was responsible for an eruption in manuscripts on cookery, the majority of which are kept safe in private collections. During the succeeding few hundred years, the upper classes competed with each other to serve the most extravagent banquests, and consequentially the best cooks and their recipes were highly sought after. Even so, it was during the 19th century that cooking and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and recording recipes of the day. By the arrival of the 20th century, cookery books are in high demand, as a result of better eduction, people having more leisure time and being a little richer. |
We hope you enjoy this Brandied Rabbit In Mustard Sauce recipe.
