Freezing rabbit a la moutarde ... (??)

[didds]

With plans for afamily lunch tomorrow I bought a rabbit form a butchers today - frozen and prejointed. Perfect for rabbit a la moutarde (RALM)

Then as it is/was defrosting one by one everybody pulled out of lunch for tomorrow.

I will be the only emat eater now tomorrow.

result - one defosted rabbit, way too much RALM when cooked. Given the meat has been frozen and defosted AIUI I really shouldnt just refreeze it.

So my options appear to be...

Cook the entire RALM, freeze the majority of it in portios.
OR
cook the rabbit "dry" and freeze THAT (in portions) with a view tro at sometime else defosting it and cooking it ina sauce THEN.

Will the forrmer even work? (the ALM bit of course being a shallot, meat pan juices and wine reduction, plus cream and dijon).
The latter probably being dijon slathered rabbit pieces baked off.

Thoughts?

[88V8]

Sounds yummy... bummer, and a pox on non-meat eaters.

If you cook & freeze it dry you will have more options for recooking it in future.

V8

[Spet0789]

Surely it’s LALM? Or RIMS?

Whatever it is, I’m sure it will be delicious. Their loss.

[didds]

Sounds yummy... bummer, and a pox on non-meat eaters.

Nahhh... thats alright. I get to cook something yummy for them AND I've left with LOTS of yummy meat food for me

[scrumpyjack]

Reminds me of the time, many years ago, when Watership Down was all the rage (1978?)

The butcher in my brother's village in Berkshire had an impressive display of rabbit meat in his window.

The sign by it said 'You've read the book, you've seen the film, now eat the cast!!"