Ingredients:
Method:
Place the rabbit saddles in a plastic bag with enough tarragon to coat them both, put a little salt and a few grinds of pepper in the bag also.
Shake them around till they are coated in the mix.
In a large frying pan, heat up some - but not very much!! - olive oil till its hot enough to sizzle when you put the saddles in.
Fry the saddles lightly until the outer of the rabbit is a light white/brown colour. They don't have to be cooked all the way through, there is a fair bit of cooking coming yet.
Pour about half a full sized bottle of white wine into the frypan. I prefer Australian white wine for this, but then again I am biased. Remember though that there will be half a bottle left after you have poured for the cooking so think about your palate...don't get a cheap crappy one for this.
Turn the heat down to low/medium and let the wine reduce down. Keep in mind, it has to reduce a fair way. Just until it looks like 4 or 5 millimietres of sauce covering the bottom of the pan.
You are already halfway into your sauce now, so when you are satisfied the wine has reduced enough, pour a pint of single or double cream into the pan. Along with this, add about a teaspoon of seeded mustard and a couple of grinds of pepper.
Again, keep stirring it and allow the cream to reduce. You should get it to a lovely yellow colour and if its reduced enough, it will become a beautiful creamy almost paste.
All throughout the cooking, turn the rabbit over to make sure both sides are covered in the sauce and it cooks completely through.
I would suggest serving it with a couple of new potatos and some beans.
- 2 Rabbit Saddles (Or Legs)
- Tarragon
- Salt
- Pepper
- Olive Oil
- Half Bottle White Wine
- 1 Pint Single (Or Double) Cream
- 1 Teaspoon Seeded Mustard
Method:
Place the rabbit saddles in a plastic bag with enough tarragon to coat them both, put a little salt and a few grinds of pepper in the bag also.
Shake them around till they are coated in the mix.
In a large frying pan, heat up some - but not very much!! - olive oil till its hot enough to sizzle when you put the saddles in.
Fry the saddles lightly until the outer of the rabbit is a light white/brown colour. They don't have to be cooked all the way through, there is a fair bit of cooking coming yet.
Pour about half a full sized bottle of white wine into the frypan. I prefer Australian white wine for this, but then again I am biased. Remember though that there will be half a bottle left after you have poured for the cooking so think about your palate...don't get a cheap crappy one for this.
Turn the heat down to low/medium and let the wine reduce down. Keep in mind, it has to reduce a fair way. Just until it looks like 4 or 5 millimietres of sauce covering the bottom of the pan.
You are already halfway into your sauce now, so when you are satisfied the wine has reduced enough, pour a pint of single or double cream into the pan. Along with this, add about a teaspoon of seeded mustard and a couple of grinds of pepper.
Again, keep stirring it and allow the cream to reduce. You should get it to a lovely yellow colour and if its reduced enough, it will become a beautiful creamy almost paste.
All throughout the cooking, turn the rabbit over to make sure both sides are covered in the sauce and it cooks completely through.
I would suggest serving it with a couple of new potatos and some beans.