15 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. Put half the margarine and oil in a dish with carrots, leeks and onion.
2. Cover and cook 100% (High) 4 minutes, stirring once.
3. Remove vegetables. Coat the rabbit pieces. Add rest of margarine and oil to dish and cook for 30 seconds.
4. Add the rabbit joints and cook, uncovered, 100% (High) 7 minutes, turning twice.
5. Stir in 300 ml (1/2 pint) boiling stock and mustard. Cook, covered, 100% (High) 20-25 minutes, stirring twice.
6. Add the yogurt
7. Cook, uncovered, 100% (High) 3-4 minutes, until hot. Serve.
2. Cover and cook 100% (High) 4 minutes, stirring once.
3. Remove vegetables. Coat the rabbit pieces. Add rest of margarine and oil to dish and cook for 30 seconds.
4. Add the rabbit joints and cook, uncovered, 100% (High) 7 minutes, turning twice.
5. Stir in 300 ml (1/2 pint) boiling stock and mustard. Cook, covered, 100% (High) 20-25 minutes, stirring twice.
6. Add the yogurt
7. Cook, uncovered, 100% (High) 3-4 minutes, until hot. Serve.
serving amount
serves 4
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