So here is my version of a 'posh' rabbit stew adapted for the pressure cooker.
Pressure Cooker Mustard Rabbit in Celery SauceServes: 4
Ingredients:4 rabbit hind quarters
25g (1 oz) butter
2 onions, sliced
150ml (3/5 cup) water
300ml (1 1/4 cups) condensed cream of celery soup (tinned or home made)
3 tsp French (Dijon) mustard
1/2 tsp dried sage, crumbled
125g (4 1/2 oz) mushrooms, sliced
4 rashers of bacon, rinds removed
Method:Arrange the rabbit hind quarters in a pressure cooker and pour over enough cold water to cover. Bring to a boil then drain away the liquid. Remove the rabbit pieces and set aside then dry the cooker with a clean cloth.
Melt the butter in the base of the pressure cooker, add the rabbit pieces and the onions and fry for about 6 minutes, or until golden brown. Now add all the remaining ingredients.
Secure the lid on the cooker and seal. Place over high heat and bring to full pressure. Reduce the heat to stabilize the pressure then cook for 17 minutes.
Take off the heat and place under cold, running, water to reduce the pressure quickly.
In the meantime, add the bacon to a non-stick pan and fry over medium heat until crisp. Turn the rabbit and its cooking sauce into a warmed serving dish. Garnish with the crisp-fried bacon and serve.
If you want even more ideas for pressure cooker based recipes, please visit the Celtnet Pressure Cooker information page.