Sautéed Rabbit With Mustard Sauce

Name: Sautéed Rabbit With Mustard Sauce
Total time: 1 h 20 min
Yield: Four servings
Cuisine: french
Ingredients: 1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces; Salt to taste, if desired; Freshly ground pepper to taste; 2 cups very small white onions, the smaller the better, peeled; 1/2 pound mushrooms, left whole if very small, otherwise quartered; 2 teaspoons finely minced garlic; 3 sprigs fresh parsley; 2 sprigs fresh thyme or 1/2 teaspoon dried; 1 bay leaf; 1 tablespoon corn, peanut or vegetable oil; 1 tablespoon butter; 3 tablespoons flour; 1 cup dry white wine; 2 cups fresh or canned chicken broth; 1 tablespoon tomato paste; 1 tablespoon imported mustard

By Craig Claiborne and Pierre Franey

Total Time: 1 hour 20 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; THE RABBIT ARRIVES

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Ingredients

Yield:Four servings

1young rabbit, about 2½ pounds, cleaned weight, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
2cups very small white onions, the smaller the better, peeled
½pound mushrooms, left whole if very small, otherwise quartered
2teaspoons finely minced garlic
3sprigs fresh parsley
2sprigs fresh thyme or ½ teaspoon dried
1bay leaf
1tablespoon corn, peanut or vegetable oil
1tablespoon butter
3tablespoons flour
1cup dry white wine
2cups fresh or canned chicken broth
1tablespoon tomato paste
1tablespoon imported mustard

Ingredient Substitution Guide

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Preparation

Step 1
Sprinkle the rabbit pieces with salt and pepper.
Step 2
Prepare the onions, mushrooms and garlic and set aside. Tie the parsley, thyme sprigs and bay leaf into a bundle and set aside.
Step 3
Heat the oil and butter in a heavy casserole and add the rabbit pieces. Cook until golden brown on one side, about four or five minutes, and turn the pieces. Cook about two minutes on the second side and pour off the fat.
Step 4
Add the mushrooms, onions and garlic, and stir. Sprinkle with flour and stir to coat the ingredients evenly.
Step 5
Add the wine, chicken broth and tomato paste, and stir. Add the herb bundle. Bring to the boil. Cover closely and let simmer one hour.
Step 6
Scoop out about one cup of the sauce and stir the mustard into it. Return this mixture to the casserole and stir. Bring the mixture barely to the simmer. Remove the herb bundle and serve.

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Comments

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Sallie Ann6 years ago

This is delicious and totally old school. Just passed it on to my daughter who has a friend raising rabbits in Texas. I first cooked this in the early seventies.

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