Recipe
Rabbit With Mustard Recipe
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Chefelaine / All my dishes 11 months ago
Wild rabbit, mildly spiced, braised at low heat.... this makes for a scrumptious main course!
Prep:20m Cook:45m Servings:8
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 Chefelaine |
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Fans
- 4 lb Rabbit 4-5 lb
- as needed Oil
- 2 tbsp Butter
- 1 oz Shallots, chopped
- 2 oz Prepared mustard Dijon-style or grainy
- to taste each Salt & Pepper
- 1/4 tsp Dried thyme
- 8 oz White wine
- 8 oz Chicken stock
- 8 oz Heavy cream
Directions
- Clean and cut up the rabbit for stewing.
- Brown the rabbit in oil in a heavy pan.
- Remove the rabbit pieces from the pan and keep them warm.
- Degrease the pan.
- Add the butter to the pan
- Sweat the shallots in the butter, but do not brown.
- Add the mustard, salt, pepper, thyme, wine, and stock to the pan and return the browned rabbit to the pan.
- Cover and braise slowly over low heat or in a low oven until the meat is cooked.
- Remove the rabbit from the liquid and set aside.
- Reduce the cooking liquid by about one-third. Skim any excess fat from the top.
- Temper the heavy cream and add it to the reduced liquid.
- Simmer and reduce until the sauce is lightly thickened.
- Adjust the seasonings.
- Return the rabbit pieces to the sauce.
- ENJOY with a side of Chef's salad, along with a tasty green vegetable, such as Brussels Sprouts or Broccoli.
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Average score: 4.9 / 5
No. of ratings: 53
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chef_irish 11 months ago said:
This Is Beautiful---Great Rabbit Recipe,
Love It!!! High 5
lacrenshaw 11 months ago said:
Lovely, chefelaine! ^5. HAPPY NEW YEAR!
Lorraine
dagnabbit 11 months ago said:
FIVE!
Pete
theoldrecluse 11 months ago said:
Thanks for another good wild rabbit recipe! 5
Rec
angelinaw 11 months ago said:
Yummy, I like the flavor combinations! High-five:)
momo_55grandma 11 months ago said:
Hey Chef this is a fat tasty Rabbit thanks high
kitchenwhizzer 8 months, 2 weeks ago said:
I love rabbit. Five forks. Sorry, I used to say points before, but I see it's forks!
grumpymomma 1 month ago said:
Five forks for you.