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Monday, August 6, 2012

Drunken Bugs in Mustard

Bugs Bunny should have known better than to step into my house.
1 whole rabbit, skinned
3 Tbsp mustard
3 shallots, chopped
as many mushrooms as you desire, halved or quartered
1 Tbsp Thyme
2 Bay leaves
1 beer
2 Tbsp butter
Salt/Fresh ground pepper
1.  In a large pot or pressure cooker, melt 1 Tbsp butter and brown the pieces of rabbit until slightly golden.  Add the thyme, bay leaves, and spread the mustard all over the meat.  Remove and reserve.
2.  Melt the other Tbsp butter and sweat the shallots.  Add the mushrooms and cook, stirring to prevent anything from sticking.  The mushrooms will start releasing their flavor and liquid.
3.  Place the rabbit back into the pot and poor the beer in.  If you are using a pressure cooker, close it and keep it under pressure for about 10 minutes.  If not, cook, stirring for approx 30 minutes.

Serve with green beens or fries, or both.
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