Comments on: Wild Rabbit in Mustard

By: Gan Segovia

Gan Segovia — Sat, 06 Nov 2010 16:31:58 +0000

this looks brilliant, I have some wild rabbits and will try them this way..

By: Straube

Straube — Tue, 05 Oct 2010 22:09:03 +0000

If you like indian food you will love this quinoa recipe. INGREDIENTS: 1 Cup Quinoa, 1½ Tbsp. Vegetable Oil,½ Onion Diced (about 4 or 5 oz.),1 Tsp. Grated ginger Root, ½ Finely chopped Green Chile , 1 Tsp. Turmeric, 1 Heaping Tsp. Coriander, ¼ Tsp. Ground Cinnamon, 1¾ Cups Water, ½ Cup Fresh or Frozen Peas, Salt to Taste…COOKING DIRECTIONS: Rinse quinoa with cold water. Use a fine mesh filter or coffee filter. If you’re a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste. You can tell if there is saponin by the production of a soapy looking “suds” when the seeds are swished in water.Good news! If you are using Ancient Harvest Quinoa you can skip this step. It’s already rinsed! Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly.A fine, white spiral appears around the grain as it cooks. Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly. Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed. Fluff the grain with a fork before serving.

By: Lucas

Lucas — Fri, 04 Dec 2009 20:29:30 +0000

Adam, dude, just let it flow, mate.

By: Adam

Adam — Mon, 12 Oct 2009 09:49:22 +0000

This would be a more practical recipe with quantities and timings rather than pretty pictures! How much mustard? How much buckwheat flour? How long to cook? In the introduction you talk about the potatoes being added after the rabbit has been cooking, but there’s no mention of that in the recipe itself. I’m at the marinade stage at the moment, and feel I’m conducting an experiment rather than a finished recipe. . .

By: victoria

victoria — Wed, 17 Sep 2008 11:27:18 +0000

this looks brilliant, I have some wild rabbits and will try them this way..

By: Couscous Recipe

Couscous Recipe — Sun, 27 Jul 2008 21:07:20 +0000

[...] now an illustrated Rabbit in Mustard with couscous and Quinoa recipe page up on the couscous recipes blog as [...]