Farm Rabbit Casserole with Mustard and Parsley
Daniel Galmiche's hearty Farm Rabbit Casserole, slow-cooked in a creamy mustard sauce with pancetta, white wine, and fresh parsley.
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Cooking tools:
- Pastry brush
- Saucepan
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Kitchen scale
- Pot
- Serving platter
Ingredients
- 1 large, farmed rabbit prepared by your butcher (1.6kg)
- 100g pancetta, diced and blanched
- 1 large onion, roughly chopped
- 2 garlic cloves, chopped
- 30g butter
- 2 tbsp sunflower oil
- 4 tbsp Dijon mustard
- 250ml brown chicken stock
- 1 bunch of flat parsley
- 200ml white wine
- Sea salt
- freshly ground black pepper
- 1 tbsp plain flour
- 150ml single cream
- Tagliatelle
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