Cafe des Federations' Rabbit With Mustard Sauce
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1fresh rabbit (about 2½ pounds), cut into 7 to 8 serving pieces (or substitute chicken)
- ½cup Dijon mustard
- Kosher salt and freshly ground pepper to taste
- 3tablespoons peanut oil
- 1tablespoon unsalted butter
- 1bottle dry white wine
- 2medium onions, peeled and finely chopped
- 1tablespoon superfine flour, like Wondra
- Several branches of fresh thyme or 1 teaspoon dried
- 1imported bay leaf
- Chopped fresh parsley
Nutritional analysis per serving (6 servings)
624 calories; 38 grams fat; 11 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 9 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 37 grams protein; 904 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Evenly brush one side of the rabbit pieces with some of the mustard. Season generously with salt and pepper. Heat the oil and butter in a large nonreactive skillet over medium heat. When the fat is hot but not smoking, add half of the rabbit, mustard sides down; do not overcrowd the pan. Cook until brown, about 10 minutes.
- Step 2
Brush the rabbit pieces with additional mustard and turn. Season with salt and pepper. Cook until golden brown, another 10 minutes. Transfer to a large platter and repeat with the remaining rabbit.
- Step 3
Add several tablespoons of the wine to the skillet and scrape up any browned bits that have stuck to the pan. Add the onions and cook, stirring, until golden brown, about 5 minutes. Remove the skillet from the heat. Sprinkle the flour over the onions and stir to coat. Add the remaining wine, the thyme and the bay leaf. Add all of the rabbit pieces.
- Step 4
Return the skillet to low heat and simmer until the rabbit is very tender and the sauce begins to thicken, about 40 minutes.
- Step 5
Transfer the rabbit and sauce to a warmed platter and sprinkle with parsley. Serve immediately over buttered fresh noodles or rice.
Private Notes
Comments
Excellent. I love how there is a wonderfully flavored sauce to pour over the noodles. I prefer making the rabbit first and adding the mustard to the sauce at the end (more mustardy) but this is also very good. Rabbit is a great meat. Too bad so few Americans eat it.
This is a classic and delicious preparation. Rabbit is a fantastic meat that isn’t made often enough. This recipe is really easy to make too - I first tried it when the recipe was first printed (and I still have the hard copy!) maybe 20 years ago. An easy way to serve it is to pull the meat off the bone, and then just pile it on some fresh buttered noodles. I’ve also done it with chicken.
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