Rabbit in mustard sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fresh rabbit, 2 1/2-3 lb, in | |
| Pieces | ||
| ⅓ | cup | Peanut oil |
| 1 | tablespoon | Unsalted butter |
| ½ | cup | Whole-grain mustard |
| 3 | cups | Dry white wine |
| 1 | cup | Creme fraiche, sour cream, |
| Or plain yoghurt | ||
| Salt to taste | ||
| ¼ | cup | Fresh minced parsley, for |
| Garnish | ||
Directions
Preheat oven to 350. In an ovenproof pan, heat the oil & butter, & quickly brown the rabbit. Discard excess oil. Brush rabbit pieces evenly with mustard, reserving 3 Tbls. for the sauce. Place rabbit in the oven & bake, covered, for 20 min. Pour wine over the rabbit & continue cooking, covered another 25 min. Remove the rabbit pieces from the cooking liquid & keep warm. Over high heat reduce the reserved coooking liquid by half (about 8-10 min.). Whisk in the creme fraiche, reserved mustard, & salt. Reduce heat & cook 3-4 min.
Garnish with parsley & serve hot with rice or pasta. This recipe also works very well with chicken pieces.
File