Rabbit in Mustard Sauce
Main Dishes • French
Description
Rabbit in Mustard Sauce
Ingredients
- Rabbit 1 piece
- Dijon Mustard 2 tablespoons
- Dijon Mustard 2 tablespoons
- Garlic 3 cloves
- Spanish onions 1 piece
- Dry White Wine 5 fl oz
- Olive Oil 2 tablespoons
- 10% cream 5 oz
- Butter 2 tablespoons
- Salt 2 teaspoons
- Ground Black Pepper to taste
- Thyme 0 oz
- Parsley to taste
Step-by-Step Guide
Step 1
Wash the rabbit, remove the innards, skin, and excess fat, cut into portion-sized pieces, and dry on paper towels.
Step 2
In a deep skillet, heat the olive oil and butter, then sauté the rabbit pieces until golden brown.
Step 3
Remove the rabbit, and in the remaining oil and meat juices, sauté the onion until soft, then add the garlic until it has a nutty aroma. Deglaze the skillet with the wine, increasing the heat to maximum. Wait for the alcohol to evaporate, then reduce the heat and add the mustard and thyme. Stir well.
Step 4
Return the rabbit to the skillet, season with salt and pepper. Cover the skillet, reduce the heat to minimum, and simmer the meat for 45–60 minutes, occasionally checking that the gentle simmer does not stop.
Step 5
To thicken the sauce, remove the rabbit from the skillet again. Increase the heat to maximum and evaporate the excess liquid. The amount of sauce will reduce by about half. Add the cream, turn off the heat, stir for about a minute until smooth, and return the rabbit. Remove the dish from the hot burner and sprinkle with finely chopped parsley. While the meat absorbs the sauce, prepare a side dish.
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