Rabbit Sauteed with Mustard
Author: John Ash
Recipe type: Wild Game
- 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
- Mix the mustard and thyme together and generously brush both sides of pieces of rabbit.
- Season well with salt and pepper.
- 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.
- Cover and place rabbit in a casserole in a warm oven as they are finished.
- Place the saute pan back on high heat and add the stock, wine and cream until mixture is lightly thickened about 8 minutes.
- Strain carefully through a fine strainer and season to taste with salt, pepper and drops of lemon juice.
- Stir in herbs and keep warm.
- In a small saute pan add bacon and saute over moderate heat until just crisp. Remove and drain on paper towels discarding fat.
- Add remaining tablespoon olive oil to pan and saute onions and mushrooms until vegetables just begin to color.
- Add cabbage and cook until it just begins to wilt but is still crunchy. Stir in bacon.
- Place onion mixture on a warm platter, top with rabbit and spoon sauce over and around.
- Serve immediately.
- This recipe yields 4 servings.
- Recipe Source: JOHN ASH