Rabbit In Mustard Sauce
- Total Time
- 5 hours 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Four servings
- ½cup Dijon mustard
- 1rabbit, about 3½ pounds, cut in 6 or 7 pieces
- 2strips bacon, diced
- 1onion, peeled and minced
- ½cup all-purpose flour
- 1tablespoon unsalted butter
- 2cups dry white wine
- 3cups chicken broth, homemade or low-sodium canned
- ½teaspoon dried thyme
- ½teaspoon rosemary
- 1bay leaf
- ¼cup heavy cream
- 1teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 2tablespoons minced parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
930 calories; 39 grams fat; 14 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 28 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 90 grams protein; 1467 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Rub the mustard all over the rabbit. Let stand for 3 hours. About 15 minutes before rabbit is ready, saute the bacon in a large, deep skillet until crisp. Remove bacon with a slotted spoon. Add the onion and cook until translucent, about 5 minutes.
- Step 2
Wipe the mustard off of the rabbit. Toss with the flour. Add the butter to the pan. Working in 2 batches, saute rabbit pieces until golden on both sides, about 8 minutes for each batch. Remove rabbit from pan and set aside.
- Step 3
Pour the wine into the pan. Over medium-high heat, simmer while scraping up browned bits from the bottom of the pan.
- Step 4
Add the chicken broth, thyme, rosemary and bay leaf. Add the rabbit. Bring to a simmer. Reduce heat so that liquid barely simmers. Cook until rabbit is tender, about 1 hour and 15 minutes, skimming top as necessary.
- Step 5
Remove rabbit from pan. Increase heat. Simmer sauce until thickened, about 20 minutes. Stir in cream. Simmer for 5 minutes.
- Step 6
Stir in salt and pepper. Remove bay leaf. Return rabbit to the pan. Stir in parsley. Serve with noodles.
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Lynne Twiss
Lynne Twiss This recipe is waaaayyyy off the mark in so many ways! The onions burned in 1 tbs of butter and bacon fat. There was not nearly enough fat to brown all of pieces of rabbit ... more like 1/2 stick. I had to remove the onions to keep them from completely burning. Is the crisp bacon supposed to be put back in with the rabbit or set aside for another use. I won't be happy if i wasted a 30$ rabbit on a recipe I thought came from a very trusted site
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