Rabbit with Mustard

Rabbit with Mustard

"This a Portuguese recipe which is excellent! You should try it!!! Mmmmmm...!"
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Ingredients

1 h 15 m servings 570 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 570 kcal
  • 28%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 13.8g
  • 4%
  • Protein:
  • 48.9 g
  • 98%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 347 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Season the rabbit with salt and pepper, and spread the mustard onto it. Place into a Dutch oven, and pour the oil and white wine around it. Then put in the small onions and sprinkle with the bacon pieces.
  3. Bake covered, for 30 minutes in the preheated oven. Remove lid and turn rabbit pieces over. Squeeze some juice from the orange over. Return to the oven, uncovered, for 30 minutes, or until rabbit is tender. Serve with sliced orange and mashed potato. Bon Appetite!!!

Reviews

16
  1. 20 Ratings

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Most helpful positive review

Very good and easy to prepare. We also used 1 sliced onion instead of 4 small ones and omitted the orange juice. We'll be making it again.

Most helpful critical review

To be honest, i have never tried rabbit before, so i was not sure what to expect. It was tough and chewy and realy hard to eat. The sauce was ok but i did not like the amount of wine in it. I mi...

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Very good and easy to prepare. We also used 1 sliced onion instead of 4 small ones and omitted the orange juice. We'll be making it again.

Delicious! I had to cook the rabbit 2 hrs because I doubled the recipie. I served the thickened pan juices over angel hair pasta as in a previous post. I did not notice the wine at all, hardly, ...

I did this as a slow cooker recipe and used a 3 1/2 lb rabbit. I also used roasted garlic carvinal mustard and extra cup of water given the size of the rabbit. It was excellent although I migh...

My whole family loved this recipe, We're on the low carb diet so I had to omit the orange, but it was great even without it! The only things I did different were to use a sliced onion instead of...

Excellent recipe! My husband loves it!

Great rabbit recipe! I didn't have regular onion, so I diced 5 green onions. Also added more bacon. (You can never go wrong with more bacon!) We didn't have angel hair pasta, but we put the ...

To be honest, i have never tried rabbit before, so i was not sure what to expect. It was tough and chewy and realy hard to eat. The sauce was ok but i did not like the amount of wine in it. I mi...

I used lamb instead of rabbit and used the liquids in the pan to make a sauce for angel hair pasta. For once I made a dinner that my husband loved! He's usually the cook of the house.

Made this after my son trapped some rabbits at our ranch. My first time cooking AND eating rabbit. Was actually not to bad in my taste, which is picky, my husband and boys loved it

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