Rabbit in mustard sauce

1 Servings

Ingredients

Quantity Ingredient
1 Fresh rabbit, 2 1/2-3 lb, in
Pieces
⅓ cup Peanut oil
1 tablespoon Unsalted butter
½ cup Whole-grain mustard
3 cups Dry white wine
1 cup Creme fraiche, sour cream,
Or plain yoghurt
Salt to taste
¼ cup Fresh minced parsley, for
Garnish

Directions

Preheat oven to 350. In an ovenproof pan, heat the oil & butter, & quickly brown the rabbit. Discard excess oil. Brush rabbit pieces evenly with mustard, reserving 3 Tbls. for the sauce. Place rabbit in the oven & bake, covered, for 20 min. Pour wine over the rabbit & continue cooking, covered another 25 min. Remove the rabbit pieces from the cooking liquid & keep warm. Over high heat reduce the reserved coooking liquid by half (about 8-10 min.). Whisk in the creme fraiche, reserved mustard, & salt. Reduce heat & cook 3-4 min.

Garnish with parsley & serve hot with rice or pasta. This recipe also works very well with chicken pieces.

File

Related recipes