Pan-Fried Rabbit with Creole Mustard Cream Sauce
Pasture-fed rabbit is dusted with Cajun-seasoned sprouted spelt flour, then shallow-fried in duck fat until golden brown. Served in a sauce of stock, fresh cream, champagne vinegar, thyme, oregano and bay with creole mustard, bell pepper, celery, onions and garlic. A delicacy, sautéed liver and kidney are served as an accompaniment..
Pan-Fried Rabbit with Creole Mustard Cream Sauce
For the Rabbit
1 fresh whole rabbit with giblets
1 cup sprouted spelt flour
2 tablespoons Cajun-style seasoning
2 teaspoons half-sharp paprika
sea salt and freshly-ground black pepper
rendered duck fat
Cut up rabbit into serving-size pieces (2 forelegs, 2 back legs and 2 thighs), reserving the loin for another recipe. Rinse in plenty of cold, fresh water, then pat dry. Season liberally with salt and pepper, wrap in butcher paper and refrigerate 2-4 hours. Remove from refrigerator and wipe away salt, pepper and any accumulated moisture. Dust with flour mixed with Cajun-style seasoning and paprika, shaking off any excess.
Melt duck fat to a depth of about 1/2 inch in a heavy skillet over medium heat. Add rabbit to the pan and fry as you would chicken, turning frequently until golden brown and the juices run clear. Transfer to a side dish, then sauté liver and kidneys in the same pan.
For the Sauce
1/4 cup yellow onion, diced
1/4 cup bell pepper, diced
1/4 cup celery, thinly sliced
2 cloves garlic, slivered
1 tablespoon duck fat
1/2 teaspoon champagne vinegar
2 cups light game, chicken or vegetable stock
1 sprig each of fresh bay, thyme and oregano, tied in a bundle
1/2 cup fresh cream
2 tablespoons Creole mustard
sea salt and freshly-ground black pepper
Melt the duck fat in a heavy saucepan over medium-low heat. Add the onion, bell pepper, garlic and celery and sweat until slightly softened. Moisten with champagne vinegar, then add stock and herb bundle. Bring to a boil, then reduce heat and simmer until reduced by about a third. Add cream and mustard and continue to simmer until thick enough to coat the back of a wooden spoon. Discard herb bundle and season to taste with salt and pepper.
Eco-friendly and sustainable, pasture-fed rabbit is a very good source of Protein (63%), Niacin, Iron and Vitamins B6 and B12
This post is part of Real Food Wednesdays!
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