Ingredients

How to make it

  • 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.

Reviews & Comments 8

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    " It was excellent "
    grumpymomma ate it and said...
    Five forks for you.
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    " It was excellent "
    kitchenwhizzer ate it and said...
    I love rabbit. Five forks. Sorry, I used to say points before, but I see it's forks!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    Hey Chef this is a fat tasty Rabbit thanks high
    Was this review helpful? Yes Flag
    " It was excellent "
    angelinaw ate it and said...
    Yummy, I like the flavor combinations! High-five:)
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  • theoldrecluse 5 years ago
    thanks for another good wild rabbit recipe! 5
    Rec
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    " It was excellent "
    dagnabbit ate it and said...
    FIVE!
    Pete
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    " It was excellent "
    lacrenshaw ate it and said...
    Lovely, chefelaine! ^5. HAPPY NEW YEAR!
    Lorraine
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    " It was excellent "
    chef_irish ate it and said...
    This Is Beautiful---Great Rabbit Recipe,
    Love It!!! High 5
    Was this review helpful? Yes Flag

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