Rabbit in Mustard Sauce

Name: Rabbit in Mustard Sauce
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 rabbit, cut into serving pieces (see How to cut up a rabbit); 1 serving Salt; 4 Tbsps butter; 2 larges shallots, chopped; 118 milliliters white wine; 118 milliliters water; 118 milliliters grainy country mustard, like Dijon; 1 teaspoon dried thyme; 118 milliliters heavy cream; 4 Tbsps finely chopped parsley

If you have approximately 1 hour and 30 minutes to spend in the kitchen, Rabbit in Mustard Sauce might be an excellent gluten free recipe to try. This sauce has 545 calories, 57g of protein, and 29g of fat per serving. This recipe serves 4. Head to the store and pick up rabbit, wine, grainy country mustard, and a few other things to make it today.

Instructions

Sprinkle rabbit pieces with salt: Salt your rabbit pieces well and set aside at room temperature for 30 minutes to an hour.

Ingredients you will need

Rabbit Meat

Salt

Heat the butter over medium heat in a large sauté pan with a lid. Pat the rabbit pieces dry and brown them in the butter. Do this at a moderate pace – you don’t want the butter to scorch – and don’t let the rabbit pieces touch each other. Do it in batches if you need to.

Ingredients you will need

Rabbit Meat

Butter

Equipment you will use

Frying Pan

Once the rabbit is browned, remove it to a bowl.

Ingredients you will need

Whole Rabbit

Equipment you will use

Bowl

Add the shallots and brown them well. This will take 3-4 minutes.

Ingredients you will need

Shallot

Pour in the white wine and turn the heat to high. Scrape off any browned bits on the bottom of the pan with a wooden spoon.

Ingredients you will need

White Wine

Equipment you will use

Wooden Spoon

Frying Pan

Add the mustard, thyme and water and bring to a rolling boil. Taste the sauce for salt and add some if needed.

Ingredients you will need

Mustard

Sauce

Thyme

Water

Salt

Coat rabbit with sauce, cover and simmer:

Ingredients you will need

Whole Rabbit

Sauce

Add the rabbit pieces, coat them with the sauce, then drop the heat to low. Cover and simmer gently for 45 minutes. You want the meat to be nearly falling off the bone. It might need more time, but should not need more than an hour total. Wild rabbits sometimes need more time.

Ingredients you will need

Rabbit Meat

Whole Rabbit

Bone

Meat

When the meat is ready, gently remove it to a platter.

Ingredients you will need

Meat

Reduce the sauce, add cream and parsley: Turn the heat to high and boil the sauce down by half. Turn off the heat and add the cream and parsley. Stir the sauce to combine.

Ingredients you will need

Parsley

Cream

Sauce

Serve: Return the rabbit to the pan. Coat with the sauce and serve at once.

Ingredients you will need

Whole Rabbit

Sauce

Equipment you will use

Frying Pan

Serve this dish with crusty bread and a big white wine, such as a white Bordeaux, white Cotes du Rhone blend or a buttery California Chardonnay. If you prefer beer, try pairing this with an unfiltered wheat beer.

Ingredients you will need

Cotes Du Rhone