Rabbit Sauteed with Mustard
Author: John Ash
  • 1/3 Cup Dijon style mustard
  • 1 Tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 3 1/2 pounds Rabbit; cut serving size
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 4 Tablespoons olive oil
  • 2 Cups rich chicken or mushroom stock
  • 3/4 Cup dry white wine
  • 1/2 Cup heavy cream; optional
  • A few drops of fresh lemon juice
  • 1 Tablespoon chopped fresh herbs (such as parsley, chives, tarragon, cervil, or a mixture)
  • 4 ounces good quality bacon; finely diced
  • 2 Cups sliced onions
  • 1 Cup diced mushrooms
  • 2 Cups finely-sliced green cabbage
  1. Mix the mustard and thyme together and generously brush both sides of pieces of rabbit.
  2. Season well with salt and pepper.
  3. Heat 3 tablespoons of oil in a large heavy saute pan and add the rabbit. Cover and gently cook over moderate heat until the rabbit pieces are tender but still moist 15 to 20 minutes.
  4. Cover and place rabbit in a casserole in a warm oven as they are finished.
  5. Place the saute pan back on high heat and add the stock, wine and cream until mixture is lightly thickened about 8 minutes.
  6. Strain carefully through a fine strainer and season to taste with salt, pepper and drops of lemon juice.
  7. Stir in herbs and keep warm.
  8. In a small saute pan add bacon and saute over moderate heat until just crisp. Remove and drain on paper towels discarding fat.
  9. Add remaining tablespoon olive oil to pan and saute onions and mushrooms until vegetables just begin to color.
  10. Add cabbage and cook until it just begins to wilt but is still crunchy. Stir in bacon.
  11. Place onion mixture on a warm platter, top with rabbit and spoon sauce over and around.
  12. Serve immediately.
  13. This recipe yields 4 servings.
  14. Recipe Source: JOHN ASH
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/rabbit-sauteed-with-mustard/9209/