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Rabbit with Light Mustard Sauce
Courtesy of Pel-Freez Rabbit Ingredients: 2-3 lbs. Pel-Freez Rabbit, thawed Flour, seasoned with salt and pepper 4 T. butter 1/4 C. vegetable oil Sauce Ingredients: 1/2 C. light sour cream 1/2 C. low-fat yogurt 1/3 c. dry white wine 3 T. Dijon mustard 1/2 Tsp. salt 1.4 Tsp. freshly ground pepper 1 Tsp. chopped fresh basil Directions: Dredge rabbit with seasoned flour, shaking off excess. Sauté in butter and oil until lightly brown and tender, about 20 minutes on each side. Sauce Directions: Combine all ingredients. Simmer and stir until... Read more...