Rabbit Blanquette

Name: Rabbit Blanquette
Total time: 1500 s
Yield: 4 servings
Ingredients: 4 pieces rabbit (saddle cuts); 1 teaspoon oil; 5 tablespoons light cream (12%); 2 tablespoons soy milk or skim milk (30 ml); 1 tablespoon low-sodium soy sauce; 1 tablespoon mustard; 1/2 cup dry white wine (120 ml); Black pepper; 3/4 cup carrots, cut into sticks; 1 can mushrooms, drained; 1 teaspoon cornstarch; 1 onion, thinly sliced; 2 garlic cloves; bay leaves

hervouet veronique @15Agathe2014

This recipe is adapted for the Weight Watchers program.

hervouet veronique @15Agathe2014

This recipe is adapted for the Weight Watchers program.

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Ingredients

25 minutes

4 servings

4 piecesrabbit (saddle cuts)
1 teaspoonoil
5 tablespoonslight cream (12%)
2 tablespoonssoy milk or skim milk (30 ml)
1 tablespoonlow-sodium soy sauce
1 tablespoonmustard
1/2 cupdry white wine (120 ml)
Black pepper
3/4 cupcarrots, cut into sticks
1 canmushrooms, drained
1 teaspooncornstarch
1onion, thinly sliced; 2 garlic cloves; bay leaves

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Steps

25 minutes

1

Using a pressure cooker or multi-cooker on sauté mode, brown the rabbit pieces on all sides with the oil.
2

Add the carrots, drained mushrooms, sliced onions, and garlic. Stir and cook for about 6 to 7 minutes.
3

Add the white wine, soy sauce, mustard, and bay leaves. Stir. Cook under pressure for 15 minutes.
4

At the end of cooking, dissolve the cornstarch in the milk and add it to the pot along with the cream. Stir and simmer until the sauce thickens. Season with black pepper.