Home
Recipe supplied by Field to Fork Food.
Serves 2.
Ingredients
1 large rabbit, cut into serving pieces
1⁄2 cup dijon mustard
Salt and freshly ground black pepper
4 tbsp. unsalted butter
1 small onion, finely chopped
1⁄2 white wine
1⁄3 cup crème fraîche
2 tbsp. finely chopped fresh parsley
Method
Cover the rabbit pieces with mustard then season with salt and pepper.
Heat 2 tbsp. of butter in a large skillet/heavy frying pan over a medium-high heat.
Sear rabbit pieces for about 15 mins, until they are crispy.
Transfer to a plate.
Reduce heat and melt the remaining butter in the pan. Add onions and let them sweat for 8-10 minutes.
Add wine to the pan and scrape up any browned bits. Return rabbit pieces to the pan.
Cover and cook until rabbit is tender, about 35 minutes.
Remove from heat and stir in creme fraiche and parsley.
Serve with boiled potatoes.
Serves 2.
Ingredients
1 large rabbit, cut into serving pieces
1⁄2 cup dijon mustard
Salt and freshly ground black pepper
4 tbsp. unsalted butter
1 small onion, finely chopped
1⁄2 white wine
1⁄3 cup crème fraîche
2 tbsp. finely chopped fresh parsley
Method
Cover the rabbit pieces with mustard then season with salt and pepper.
Heat 2 tbsp. of butter in a large skillet/heavy frying pan over a medium-high heat.
Sear rabbit pieces for about 15 mins, until they are crispy.
Transfer to a plate.
Reduce heat and melt the remaining butter in the pan. Add onions and let them sweat for 8-10 minutes.
Add wine to the pan and scrape up any browned bits. Return rabbit pieces to the pan.
Cover and cook until rabbit is tender, about 35 minutes.
Remove from heat and stir in creme fraiche and parsley.
Serve with boiled potatoes.
