Rabbit and mustard sauce with buttered leeks
Rabbit loins served with a classic combination.
- 2 rabbit loins
- 6 rashers streaky bacon
- 1 tbsp mash potato
- 2 tsp whole grain mustard
- 1 tbsp vegetable oil
- 1 sprig thyme
- 1 clove garlic peeled and sliced
- 1 leek sliced
- 25 grams butter
- salt and pepper
- 1 shallot thinly sliced
- 100 ml white wine
- 200 ml double cream
- 100 ml chicken stock
- 1 tbsp whole grain mustard
- Arrange the rabbit loins on the bacon rashers and smear with mashed potato. Roll up into a sausage shape using mashed potato as a paste to keep the roll together. Smear the rolled rabbit with whole grain mustard.
- Grease a sheet of kitchen foil with a little vegetable oil and scatter it with thyme leaves and sliced garlic. Place the rolled rabbit on the foil and fold over the foil into the shape of a Christmas cracker. Life the ends of the 'cracker' to use as handles.
- Heat just enough water in a shallow pan to cover the foil parcel. Poach the rolled rabbit in water for 6 to 8 minutes. Set aside to rest and cool.
- Carefully unwrap the rabbit parcel. Heat vegetable oil in a pan on a medium heat and carefully brown the rolled rabbit, turning to ensure it is cooked all round. This should take about 5 minutes.
- To make the cream sauce, sweat the shallot in a pan with vegetable oil until soft. Add the white wine and boil until almost all is reduced. Add the chicken stock and reduce by half followed by the cream and mustard- keep warm.
- Place the sliced leek in a pan with the butter and enough water to cover the base of the pan and come halfway up the leeks. Add salt and pepper and bring to the boil before turning down the heat and covering the pan.
- Once the water has evaporated- this takes about 10 minutes- turn up the heat again and finish the leeks in the melted butter for two to three minutes. Season to taste.
- Slice the rabbit loins to serve- great with mash potato and lashings of the mustard sauce!
Looking to buy game meat locally? Head to our suppliers page here.