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    Mustard Rabbit


    Source of Recipe


    Aunt Saunny

    3 lbs. rabbit, cut up, liver discarded or set aside for another use
    1/3 cup Dijon mustard
    3 Tbs. canola oil
    1 Tbs. unsalted butter
    1-1/2 cups dry white wine
    2 onions, finely chopped
    1 Tbs. all purpose flour
    1-1/2 cups chicken stock, or rabbit stock
    1 sprig fresh rosemary, or thyme, summer savory or tarragon
    1 bay leaf
    2 Tbs. fresh parsley, chopped

    Season rabbit with salt and pepper to taste. Coat with mustard. Heat oil and butter in a heavy nonstick skillet over medium high heat. Sauté rabbit 10 minutes per side, in batches if necessary, until browned. Do not crowd skillet. Remove rabbit and set aside. Stir 1/4 cup wine into skillet, scraping up browned bits with a wooden spoon. Add onions and sauté 5-6 minutes, until softened. Stir in flour and mix well. Stir in remaining wine and remaining ingredients, except parsley. Return rabbit to pan and bring to a boil over high heat. Reduce heat to low and simmer uncovered 45 minutes. Serve rabbit with sauce and sprinkled with parsley.
 

 

 

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