RABBIT IN MUSTARD SAUCE

 

 

This recipe is a true classic of French cuisine! If you like chicken, you will love rabbit! This white meat is very tender and tastes so good! Enjoy it with a Moulin a Vent, wine from the Beaujolais region!

 

Preparation: 20 min; cooking time: 1 hour 20 min.

Serving 4

 

1 rabbit, cut into pieces

3 tbsp. butter

1 tbsp. vegetable oil

3 shallots, chopped

3 garlic cloves, minced

1 ¾ cup dry white wine

1 ¼ cup sour cream

6 tbsp. Dijon mustard (Maille)

4 sprigs of thyme

2 tbsp. fresh tarragon leaves

Salt and pepper

 

Heat 2 tbsp. of the butter and oil in a Dutch oven on medium-high heat. Add the rabbit and cook 3 minutes on each side, until golden brown. Season with salt and pepper. Remove the meat from the Dutch oven and put the pieces on paper towel. Remove the fat from the pan.

 

Melt the other tbsp. of butter and add the shallots and garlic. Cook 3 minutes. Add the white wine, pieces of rabbit and herbs. Bring to a boil.

Combine the sour cream and mustard and pour over the rabbit. Season with salt and pepper. Stir the preparation. Cover. Reduce the heat to low. Simmer 1 hour.

Serve over fresh pasta and mushrooms.

 

Bon Appetit!