Rabbit in Mustard Sauce

I've realised that this year i've not really cooked much Christmasy food & i'm feeling a little guilty. Last year i got fully involved with Christmas Cake, Mince Pies, Iced Biscuit etc, but this year its all fallen to the wayside. I am however hoping to redeem myself this coming weekend by baking Mince Pie Cupcakes... a recipe of my own devising which will only go ahead if i can figure out who has my cupcake baking tray. One of my reason for being waylaid on the way to the kitchen is it's party season. Again. Don't get me wrong it's fun, but after a couple of weeks it wrecks vengeance on your body & soul. I love a night out, but gone are the days of being able to booze two nights running & then jump out of bed with a sparkle in my eye. I could just say no. That would help.

We did have a really lovely Christmas party recently which i cooked lots of goodies for. Spinach & Ricotta in Filo Pastry, Devils on Horseback, homemade Cherry Ripes (will be posting a recipe soon) Sausages Rolls. I meant to take lots of photos but ended up running around encouraging people to eat & filling up glasses. There was only four Mince Pies & one Cherry Ripe (i might have hidden it for the next day...) left so that was a good sign. Miss Lummis made her amazing Mulled Wine filled with rum, raisin & cardamon pods - it really packs a punch. Mulled Wine can be very hit of miss, but Miss Lummis it down to a fine art & it makes me wish that Mulled Wine could be drunk all year round.

We are heading up to Scotland tomorrow morning for the week which is very exciting. Lots of fresh air, walks, Mrs Rhodes' very strong cocktails & more food that you can shake a stick at. Perfect. I'm quite looking forward to having Roast Turkey as the last time i had some would have been last Christmas, after eating Turkey for four days straight i'm always quite happy to wait another year!

There are a lot of people who don't eat Rabbit & i can understand why to a certain extent. Cute & fluffy they make great pets, but they also make great casserole. You want to chose a nice young spring rabbit with fat round the kidneys & a mild gamey taste.

Ingredients:

Feeds 2-3 people 

• 1 rabbit
• 2 medium onion
• 2 tbsp of grainy mustard
• 2 tbsp of smooth mustard
• 2 large glasses of white wine
• 1 large glass of vegetable stock
• 300ml tub of creme fraiche
• 4 tblsp chopped parsley
• s&p

Method:

If your rabbit is whole when you go to buy it, ask your butcher to cut it up for you. So much easier & it will be done properly. Other wise make sure you use a very sharp knife & follow the instructions here. Now that's all sorted out, take your rabbit pieces & dust them in seasoned flour, shake off the excess & brown on all sides in a hot pan with olive oil. While that's happening slice the onion finely. Once browned put the rabbit to the sides & then in the same pan saute the onions until soft. Add both mustards, the wine & the stock, season & give it a good stir. Add the rabbit making sure it nicely coated. Pop in preheated oven set to 180C & cook until tender which will take between 90minutes & and two hours. Check regularly to make sure it's not drying out. Once it cooked, carefully remocve the rabbit from the sauce & set aside for a moment. Gently stir in the creme fraiche & parsley & add back the rabbit. Serve with new potatoes & green vegetables.