Rabbit Sauteed with Morrells

By Janet-2

Ingredients

• For the saddle:
• whole rabbit, cut up with legs and thighs and set aside the saddle section for baking.
• cippollini onions
• olive oil
• morrell mushrooms
• garlic
• herbs de provence
• salt and pepper
• splash of white wine
• bread crumbs
• dijon mustard, country style
• olive oil
• herbs de provence

Preparation

Step 1

Reconstitute the mushrooms with water. Set aside. Heat large skillet with olive oil. Saute onions until lightly golden and remove from skillet.

Using the same skillet, add more olive oi. Saute garlic. Add rabbit legs and thighs and brown. Sprinkle flour on rabbit to thicken sauce. Sprinkle herbs de provence over the rabbit. Add mushrooms, saute, and then add white wine. Add back the onions. Bring to a boil. Cook for another 15 minutes.

For the rabbit saddle:

- Preheat oven to 350 degrees.

- Add bread crumbs to a small bowl. Add 1 tbsp. olive oil. Add 1 tsp. horseradish. Sprinkle herbs de provence. Mix.

- Coat the saddle with the bread crumb mixture.

- Place rabbit in pan and bake for 20 minutes.