Braised Rabbit with Grainy Mustard Sauce Recipe

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Braised Rabbit with Grainy Mustard Sauce
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Ingredients
15
Count
Nutrition
302
Calories
Total time
150
Minutes
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Ingredients:

Directions:

  1. Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning rabbit.
  2. Put oven rack in middle position and preheat oven to 350°F.
  3. Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.
  4. Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes.
  5. While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.
  6. Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.
  7. Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.
  8. *Available at butcher shops, specialty foods shops, and some supermarkets (may require special order).
  9. Cooks' note: Rabbit can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat in a preheated 350°F oven, covered, 20 to 30 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 302.19 Kcal (1265 kJ)
Calories from fat 101.2 Kcal
% Daily Value*
Total Fat 11.24g 17%
Cholesterol 94.72mg 32%
Sodium 814.03mg 34%
Potassium 607.36mg 13%
Total Carbs 7.8g 3%
Sugars 2.45g 10%
Dietary Fiber 1.44g 6%
Protein 26.7g 53%
Vitamin C 3.5mg 6%
Iron 3.7mg 20%
Calcium 44.3mg 4%
Amount Per 100 g
Calories 96.81 Kcal (405 kJ)
Calories from fat 32.42 Kcal
% Daily Value*
Total Fat 3.6g 17%
Cholesterol 30.34mg 32%
Sodium 260.79mg 34%
Potassium 194.58mg 13%
Total Carbs 2.5g 3%
Sugars 0.79g 10%
Dietary Fiber 0.46g 6%
Protein 8.55g 53%
Vitamin C 1.1mg 6%
Iron 1.2mg 20%
Calcium 14.2mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.7
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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