115 g (5 oz) polyunsaturated margarine
1 tbsp (15 ml) corn oil
2 carrots, scrubbed and sliced
2 leeks, trimmed and sliced
1 large onion, skinned and chopped
2 lb (900 g) rabbit pieces, thawed if frozen
25 ml (1 1/2 tbsp) plain wholemeal flour
1 pint (600 ml) chicken stock
2 tbsp (30 ml) Meaux mustard
2/3 cup (150 ml) 1/4 pt Greek strained yogurt
1 tbsp (15 ml) corn oil
2 carrots, scrubbed and sliced
2 leeks, trimmed and sliced
1 large onion, skinned and chopped
2 lb (900 g) rabbit pieces, thawed if frozen
25 ml (1 1/2 tbsp) plain wholemeal flour
1 pint (600 ml) chicken stock
2 tbsp (30 ml) Meaux mustard
2/3 cup (150 ml) 1/4 pt Greek strained yogurt
method
1. Melt the margarine and oil in a flameproof casserole.
2. Add carrots, leeks and onion and cook for 5 minutes.
3. Toss rabbit joints in the flour, shaking off the excess and reserving.
4. Add rabbit to pan and cook for 5 minutes, turning, until sealed.
5. Add reserved flour, stock and mustard to pan and stir well.
6. Bring to the boil, lower the heat, cover and simmer about 1 hour, stirring occasionally.
7. Using a slotted spoon, transfer rabbit and vegetables on to a plate.
8. Simmer the liquid until reduced by half, stirring occasionally.
9. Remove from heat, stir in the yogurt and return the rabbit and vegetables to the pan.
10. Reheat gently and serve.
2. Add carrots, leeks and onion and cook for 5 minutes.
3. Toss rabbit joints in the flour, shaking off the excess and reserving.
4. Add rabbit to pan and cook for 5 minutes, turning, until sealed.
5. Add reserved flour, stock and mustard to pan and stir well.
6. Bring to the boil, lower the heat, cover and simmer about 1 hour, stirring occasionally.
7. Using a slotted spoon, transfer rabbit and vegetables on to a plate.
8. Simmer the liquid until reduced by half, stirring occasionally.
9. Remove from heat, stir in the yogurt and return the rabbit and vegetables to the pan.
10. Reheat gently and serve.
serving amount
serves 4
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