CAFE DES FEDERATIONS RABBIT WITH MUSTARD SAUCE
From raventx1 16 years agoIngredients
- 1 rabbit (2 1/2 to 3 1/2 pounds), cut into about 8 pieces, bone in shopping list
- 1/2 cup Dijon mustard shopping list
- salt and freshly ground black pepper shopping list
- 3 tablespoons peanut oil shopping list
- 1 tablespoon unsalted butter shopping list
- 1 bottle dry white wine shopping list
- 2 medium onions, finely chopped shopping list
- 1 tablespoons superfine flour, like Wondra shopping list
- 3 branches thyme shopping list
- 1 bay leaf shopping list
- Chopped flat-leaf parsley. shopping list
How to make it
- Brush one side of each rabbit piece with mustard, then season with salt and pepper.
- Heat the oil and butter in a large non-reactive pan over medium heat. When the fat is hot but not smoking, add several rabbit pieces, mustard side down. You may need to cook them in batches, so as not to crowd the pan. Cook until browned, about 10 minutes, and then brush the uncooked top of each piece with the remaining mustard. Season with salt and pepper; flip and cook until brown, 10 minutes more. Transfer to a large platter and continue cooking in this manner until all the rabbit is browned.
- Add several tablespoons of the wine to the pan and scrape up the browned bits. Add the onions and cook, stirring, until golden, about 5 minutes. Remove the pan from the heat. Sprinkle the flour over the onions and stir to coat. Pour in the remaining wine, the thyme and bay leaf. Add the rabbit. Return the pan to medium heat and simmer until the rabbit is tender and the sauce begins to thicken, about 1 hour.
- Transfer the rabbit to a warmed platter. Discard the thyme and bay leaf. Reduce the sauce to the desired thickness; then season to taste with salt and pepper. Pour the sauce over the rabbit and sprinkle with parsley.
- Serve immediately over buttered noodles or rice.
People Who Like This Dish 3
- nightkitchen Claremont, CA
- angelinaw St Louis, MO
- raventx1 Houston, TX
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