Mustard Rabbit

1 reviews (Average Rating: 4 )


Prep Time: 15 Minutes Cook Time: 75 Minutes Total Time: 90 Minutes

Ingredients:

2-1/4 lbs. rabbit, cut up, liver discarded or set aside for another use
1/3 cup Dijon mustard
3 Tbsps. canola oil
1 Tbsp. unsalted butter
1-1/2 cups dry white wine
2 onions\cooked, finely chopped
1 Tbsp. all purpose flour
1-1/2 cups chicken stock, or rabbit stock
1 sprig fresh rosemary, or thyme, summer savory or tarragon
1 bay leaf
2 Tbsps. fresh parsley, chopped

Instructions:
Season rabbit with salt and pepper to taste. Coat with mustard. Heat oil and butter in a heavy nonstick skillet over medium high heat. Sauté rabbit 10 minutes per side, in batches if necessary, until browned. Do not crowd skillet. Remove rabbit and set aside. Stir 1/4 cup wine into skillet, scraping up browned bits with a wooden spoon. Add onions and sauté 5-6 minutes, until softened. Stir in flour and mix well. Stir in remaining wine and remaining ingredients, except parsley. Return rabbit to pan and bring to a boil over high heat. Reduce heat to low and simmer uncovered 45 minutes. Serve rabbit with sauce and sprinkled with parsley.

(Serves 4)
John.