RABBIT IN MUSTARD SAUCE
Provided by Molly O'Neill
Categories dinner, project, main course
Time 5h10m
Yield Four servings
Number Of Ingredients 15
Steps:
- Rub the mustard all over the rabbit. Let stand for 3 hours. About 15 minutes before rabbit is ready, saute the bacon in a large, deep skillet until crisp. Remove bacon with a slotted spoon. Add the onion and cook until translucent, about 5 minutes.
- Wipe the mustard off of the rabbit. Toss with the flour. Add the butter to the pan. Working in 2 batches, saute rabbit pieces until golden on both sides, about 8 minutes for each batch. Remove rabbit from pan and set aside.
- Pour the wine into the pan. Over medium-high heat, simmer while scraping up browned bits from the bottom of the pan.
- Add the chicken broth, thyme, rosemary and bay leaf. Add the rabbit. Bring to a simmer. Reduce heat so that liquid barely simmers. Cook until rabbit is tender, about 1 hour and 15 minutes, skimming top as necessary.
- Remove rabbit from pan. Increase heat. Simmer sauce until thickened, about 20 minutes. Stir in cream. Simmer for 5 minutes.
- Stir in salt and pepper. Remove bay leaf. Return rabbit to the pan. Stir in parsley. Serve with noodles.
Nutrition Facts : @context http, Calories 930, UnsaturatedFat 19 grams, Carbohydrate 28 grams, Fat 40 grams, Fiber 3 grams, Protein 90 grams, SaturatedFat 14 grams, Sodium 1456 milligrams, Sugar 6 grams, TransFat 0 grams
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Jahangir Rana
[email protected]This is the perfect recipe for a special occasion. The rabbit was succulent and the mustard sauce was divine.
Tarikul islam Tariq
[email protected]This recipe was a bit too complicated for me. I think I'll try a simpler recipe next time.
Eric Perridon
[email protected]I've never had rabbit before, but this recipe made me a fan. The mustard sauce was especially good.
Aaron Katoka
[email protected]This recipe is a keeper! The rabbit was cooked perfectly and the mustard sauce was amazing. I'll definitely be making this again.
Harun Mozumder
[email protected]I'm not sure what I did wrong, but my rabbit came out dry and tough. The mustard sauce was good though.
Xb Ismail
[email protected]This is my go-to recipe for rabbit. It's always a crowd-pleaser and the leftovers are even better the next day.
Corey Kepple
[email protected]The rabbit was a bit tough, but the mustard sauce was delicious. I think I'll try a different cooking method next time.
Wasim Babu
[email protected]I love this recipe! The mustard sauce is so creamy and flavorful. I've even made it without the rabbit and it's still delicious.
Joseph Peter
[email protected]This recipe is a great way to enjoy rabbit. The mustard sauce is tangy and flavorful, and the rabbit meat is cooked perfectly.
Kathleen Cole
[email protected]The rabbit was a little bland, but the mustard sauce was delicious. I think I'll add some more herbs and spices to the rabbit next time.
kambiz salehi
[email protected]I've made this recipe several times now and it's always a hit. The mustard sauce is so flavorful and versatile - I've even used it on chicken and pork.
Kasimma Obasi
[email protected]This recipe was easy to follow and the results were amazing! The rabbit was cooked perfectly and the mustard sauce was divine.
Markos Flores
[email protected]I'm not a big fan of rabbit, but I have to say that this recipe was pretty good. The mustard sauce was especially tasty.
Wahid Talukdar420
[email protected]This is the best rabbit recipe I've ever tried. The mustard sauce is so rich and creamy, and the rabbit meat is fall-off-the-bone tender.
Dorigo Thullah
[email protected]The rabbit was a bit dry for my taste, but the mustard sauce was delicious. I think next time I'll try braising the rabbit instead of roasting it.
erriton fuller
[email protected]This rabbit recipe is a winner! The mustard sauce is incredibly flavorful and pairs perfectly with the tender rabbit meat. I served it with mashed potatoes and green beans, and it was a hit with my family.