Rabbit With Mustard Sauce |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 2 |
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I found a recipe on the net to use our last rabbit in the freezer-we both agreed it was amazing. I used well flavoured home made chicken stock, so didn't need any additional seasoning at the end. Rabbit is super healthy and the 200g of meat we each ate would be the equivalent of a skinless chicken breast of the same size (no matter what the Food nutritional data seems to think. ) I jointed an 800g rabbit myself and reckon it was around 500g of joints in 6 pieces. Ingredients:
500 g rabbit joints |
salt and pepper |
1 tablespoon olive oil |
1 onion, finely chopped |
2 garlic cloves, finely chopped |
1 tablespoon fresh rosemary, chopped finely |
2 teaspoons fresh sage, chopped finely |
2 teaspoons fresh thyme, chopped finely |
1 1/2 cups white wine |
2 cups chicken broth |
4 tablespoons dijon mustard |
Directions:
1. Heat 1 Tbsp olive oil in a large, deep skillet or Dutch oven.
2. Sprinkle salt and pepper over the rabbit pieces.
3. Brown rabbit pieces on all sides. Add additional oil if necessary (I had more than enough for our small rabbit); transfer to a plate when done.
4. Add the onion, garlic and herbs to the remaining olive oil in the skillet and cook over medium heat until softened. Add wine and broth.
5. Bring to a boil, and return rabbit to the pot. Cover and simmer for 1 hour .
6. Remove rabbit to a plate.
7. Boil sauce until it is reduced by about half. Whisk in mustard; season to taste.
8. Return the rabbit to the sauce for a few minutes to reheat it.
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