Rabbit in Mustard Sauce with Bread Dumplings

Out of ideas for what to cook for a weekend lunch? You’ll likely agree that meat in sauce with a simple side is always a good choice. For a change, prepare rabbit in mustard sauce, and serve it with bread dumplings with parsley, which are so light they’ll melt in your mouth. A superb combination!

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 90 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Zajec v omaki

  • 800 g Game meat, wild hare, fresh

  • pieces Salt, table

  • 2 spoons Oil, vegetable oil, canola

  • 100 ml Alcohol, Wine, White

  • 2 spoons Mustard

  • 200 g Shallot

  • 200 ml Sweet cream

Zdrobovi cmoki

  • 500 ml Milk, skimmed

  • 80 g Butter, unsalted

  • 220 g Semolina

  • 2 piece Egg, hard-boiled

  • 2 spoons Parsley, fresh

  • kg Salt, table

Steps

  1. Clean the meat pieces as needed, wash them, and dry them thoroughly with paper towels. Season them with pepper and salt, then quickly sear them on all sides in a pan with heated oil. Transfer the seared meat to a baking dish.

  2. Pour wine into the pan where the meat was seared. Use a spatula to scrape the bottom well, loosening all the caramelized bits that formed during searing. Stir in the mustard, let the sauce boil for 2 minutes, then pour it over the rabbit meat in the baking dish.

  3. Peel the shallot and cut it into quarters. Add it to the baking dish, cover it with a lid or aluminum foil, and bake in a preheated oven at 180°C (356°F) for 60 minutes. After an hour, pour in the cream and bake the dish covered for another 20 minutes.

  4. Meanwhile, prepare the dumplings. Pour milk into a pot and add butter. Heat it until the milk is almost boiling, then stir in the breadcrumbs. Mix well with a spatula to prevent clumping. Cook over low heat, stirring, until the mixture thickens and pulls away from the pot. Remove from heat and let it cool to lukewarm.

  5. Mix eggs, chopped parsley, and salt into the cooled breadcrumb mixture. Shape the mixture into dumplings with your hands and cook them in salted boiling water for 8 to 10 minutes. When they float to the surface, remove them with a slotted spoon and serve as a side to the rabbit in sauce.

Nutrition Information (Per 100g)

  • Calories: 186.73 kcal
  • Fat: 7.73 g
    • Saturated Fat: 2.95 g
  • Carbohydrates: 12.64 g
    • Sugars: 0.07 g
  • Protein: 14.15 g
  • Fiber: 0.46 g

Advice

For this dish, it’s best to use meat from a domestic rabbit or hare, which is tender and strongly resembles chicken meat.