Rabbit in Cream Sauce

Recipe by Doreen Randal
READY IN:
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Cover rabbit joints with cold water in a large pan, add salt and leave them to soak for 1 hour.
  • Then drain and wash joints under a running cold tap.
  • Put the joints in a large saucepan with the bouillon cube, onions and about a pint of co ld water to cover, bring slowly to the boil, then add a little white pepper and simmer for 45 minutes or until rabbit is tender.
  • To Prepare the Cream Sauce:- Mix cornflour with the cream and mustard, add a little hot stock, and return to the pan and stir until boiling.
  • Allow the sauce to simmer 3 minutes, then serve with plenty of freshly boiled rice or creamy mashed potatoes.