Braised Rabbit with Mustard and Fennel

Name: Braised Rabbit with Mustard and Fennel
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps canola oil; 118 milliliters Dijon mustard; 59 milliliters dry white wine; 1 fennel bulb, cut into 1/2-inch dice; 473 milliliters rabbit or chicken stock or low-sodium broth; 1 medium onion, cut into 1/2-inch dice; 4 servings Soft polenta, for serving; 1 kilograms rabbit—cut into 2 whole legs, 2 front quarters and 1 whole loin all on the bone; 1 rosemary sprig; 4 sage leaves; 4 servings Salt and freshly ground pepper; 2 thyme sprigs; 2 Tbsps yellow mustard seeds

Braised Rabbit with Mustard and Fennel might be just the main course you are searching for. This recipe makes 4 servings with 597 calories, 81g of protein, and 19g of fat each. This recipe covers 28% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up rabbit—cut into 2 legs, dijon mustard, onion, and a few other things to make it today. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes.

Instructions

In a bowl, blend the Dijon mustard and mustard seeds. Season the rabbit parts with salt and pepper.

Ingredients you will need

Salt And Pepper

Dijon Mustard

Mustard Seeds

Rabbit Meat

Equipment you will use

Bowl

Spread the mustard all over the rabbit pieces. Cover and refrigerate overnight.

Ingredients you will need

Rabbit Meat

Mustard

Spread

Preheat the oven to 32

Equipment you will use

Oven

In a large nonstick skillet, heat the oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the rabbit pieces and cook over moderate heat until richly browned, about 2 minutes per side; turn the pieces carefully to keep as much mustard crust on the rabbit as possible.

Ingredients you will need

Rabbit Meat

Mustard

Whole Rabbit

Crust

Transfer the rabbit to a plate.

Ingredients you will need

Whole Rabbit

Add the onion, fennel, thyme, rosemary and sage to the skillet. Cover and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes.

Ingredients you will need

Vegetable

Rosemary

Fennel

Onion

Thyme

Sage

Equipment you will use

Frying Pan

Add the wine and cook, scraping up the browned bits from the bottom of the pan.

Ingredients you will need

Wine

Equipment you will use

Frying Pan

Add the stock and bring to a boil. Nestle the rabbit pieces in the vegetables.

Ingredients you will need

Rabbit Meat

Vegetable

Stock

Cover the skillet and braise the rabbit in the upper third of the oven for about 50 minutes, until is tender. Uncover and braise for 10 minutes longer, until the rabbit pieces are glazed.

Ingredients you will need

Rabbit Meat

Whole Rabbit

Equipment you will use

Frying Pan

Oven

Transfer the rabbit to a plate. Discard the herbs. Boil the sauce over high heat until the liquid is reduced by two-thirds, about 5 minutes. Season with salt and pepper and return the rabbit pieces to the sauce to heat through.

Ingredients you will need

Salt And Pepper

Rabbit Meat

Whole Rabbit

Herbs