Braised Rabbit With Honey Mustard Glaze
I did a thing last night, that I never did before. I braised meat. I used the ovoid any type of cooking that took extra steps. But I’ve found that the effort is never in vain. I like browned, toasty, crispy foods. I don’t want my fried potatoes to be pale. So often Wendell, my husband has been afraid he burnt them. But in fact, I found them to be just right.
What you need
- Meat. Rabbit, chicken, or whatever.
- Olive oil or cooking fat
- Salt – the real stuff
- Fresh pepper
- Garlic
- Mustard
- Honey
- Baking dish
- Skillet
This is as close to a “ recipe“ you’ll be getting at this time. Feel free to use chicken. Because that is what it was it was most like. I slathered the whole thing in Olive Oil, fresh Pepper, Salt (real salt, not that white science experiment) and garlic powder. In a hot cast iron pan with olive oil, I cooked one side, and then the other until it had a golden color. And then I awkwardly used two cooking spoons to pull it out. Because my tongs had an “accident” and I haven’t replaced them yet.
The glaze is honey, mustard of your choice (I like fancy spicy ones) and garlic. If you sauté fresh garlic for this, it’s going to be well worth it. But powder will do. I had about half a cup total. More mustard then honey. Once the meat was in the pan. I poured it over the whole thing. Then I covered it with tinfoil, and baked for 35 minutes on 350.
We had broccoli, and parmesan mashed potatoes.
I shared this meal with my parents. My mom isn’t sure if she wants to eat rabbit. My dad and son love rabbit. But this was not a favorite. My son, really didn’t like it. He kept trying different cuts looking for one that tasted right, until I remembered that none of my children cared for mustard much at all. So I probably won’t be repeating this one anytime soon. I’d much rather have it slow cooked with wine anyways.
And I have no more pictures because I was too busy visiting. And making plates. And eating. I hope this inspires you to try something that you haven’t before.