Savoy Cabbage

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Rabbit with Mustard and Garlicky Sauteed Watercress Pressure Cooker

Rabbit With Mustard And Garlicky Sauteed Watercress Pressure Cooker

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 14 minutes at HIGH pressure

RABBIT

  • 1 (2½- to 3½-pound) rabbit, cut into 6 or 8 pieces
  • 1 teaspoon sea salt
  • ¼ cup (½ stick) unsalted butter
  • 3 large shallots, finely chopped
  • ¾ cup dry white wine
  • ½ cup chicken broth
  • ½ cup grainy country mustard, such as Dijon
  • 1 teaspoon dried herbes de Provence
  • ½ teaspoon chopped fresh thyme
  • ½ cup heavy cream or creme fraiche
  • 3 tablespoons finely chopped fresh flatleaf parsley, or half parsley and chives

SAUTEED WATERCRESS

  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 2 bunches fresh watercress, rinsed and dried
  • pinch sea salt

Method

  1. Sprinkle the rabbit on all sides with the salt and set aside at room temperature, loosely covered with plastic wrap, for 30 minutes
  2. In a 5- to 7-quart pressure cooker, melt the butter over medium-high heat, then add the rabbit pieces and cook until very light golden brown, about 3 minutes
  3. Turn the rabbit and cook the other side for 1 to 2 minutes
  4. Remove to a plate
  5. Add the shallots, reduce the heat to medium and cook until softened, about 3 minutes, stirring a few times
  6. Add the wine and bring to a boil over high heat, scraping up any browned bits from the bottom of the pot with a wooden spoon
  7. Stir in the broth, mustard, and herbs
  8. Return the rabbit pieces and any accumulated juice to the pot, nestling them into the sauce
  9. Close and lock the lid
  10. Set the burner heat to high
  11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  12. Set a timer to cook for 14 minutes
  13. Remove the pot from the heat; let stand for 10 minutes
  14. Open the cooker with the Quick Release method
  15. Be careful of the steam as you remove the lid
  16. Taste for salt
  17. With a slotted spoon, transfer the rabbit pieces to a platter and tent with aluminum foil
  18. Add the cream and parsley to the juices in the pot and heat over low to warm
  19. Do not let come to a boil
  20. Make the watercress
  21. In a large skillet, heat the oil and add the garlic; cook, stirring constantly, for 30 to 60 seconds
  22. Add the watercress and cook, stirring, until wilted
  23. Sprinkle with the salt
  24. To serve, pour the sauce over the rabbit to evenly coat
  25. Serve immediately on top of egg noodles or wild rice, with a side of the watercress

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