1 rabbit cut into pieces - 1.2 kg
1/2 cup of wheat flour - 75 g
5 tablespoons of butter or margarine - 75 g
2 tablespoons of olive oil - 30 ml
1/2 cup of brandy - 120 ml
2 tablespoons of mustard - 30 g
6 tablespoons of chopped green onion - 42 g
1 cup of sliced mushrooms - 240 g
4 tablespoons of butter or margarine - 60 g
2 cups of heavy cream - 480 g
Salt and black pepper
1 rabbit cut into pieces - 1.2 kg
1/2 cup of wheat flour - 75 g
5 tablespoons of butter or margarine - 75 g
2 tablespoons of olive oil - 30 ml
1/2 cup of brandy - 120 ml
2 tablespoons of mustard - 30 g
6 tablespoons of chopped green onion - 42 g
1 cup of sliced mushrooms - 240 g
4 tablespoons of butter or margarine - 60 g
2 cups of heavy cream - 480 g
Salt and black pepper
Dust the rabbit pieces with wheat flour
In a pan, heat 5 tablespoons of butter or margarine with olive oil
Fry the rabbit pieces on both sides until golden brown
Adequate brandy, light it on fire and pour over the rabbit
Let the flame die out
Brush each piece of rabbit with mustard
Place in a baking dish
Add the liquid from the pan and put in a moderate oven (170°C)
Bake for 45 minutes, adding hot water as needed, until the rabbit is tender
Meanwhile, fry the green onion and mushrooms in butter or margarine
Add heavy cream and let simmer slowly for 5 minutes
Season to taste with salt and black pepper
If desired, thicken the sauce with a little flour dissolved in water
Serve over rice or macaroni, 3-4 portions.
