Rabbit with Mustard
4-5lb rabbit meat
Oil as needed
1oz shallots, chopped
2oz dijon or grainy mustard
salt/pepper to taste
1/4tsp dried thyme
1cup white wine
1cup chicken stock
1cup heavy cream
Clean and cut the rabbit into pieces for stewing
Brown the rabbit in the oil in a thick bottomed pan
Remove rabbit and keep warm. Degrease the pan
Add butter to the pan and sweat the shallots until translucent. Do not brown
Add the mustard, salt, pepper, thyme, wine, and stock to the pan and return the rabbit to it. Cover and braise slowly over low heat or in a low oven until the meat is cooked.
Remove the rabbit from the liquid and set aside
Reduce the cooking liquid by 1/2 and skim excess fat from the top.
Temper heavy cream and add it to the reduced liquid. Simmer and reduce to desired thickness.
Adjust seasonings and return rabbit to the sauce. Serves 8