Rabbit in a Mustard Sauce
30 minutes. 1 hour
- 1 Rabbit
- 1 tbs. olive oil and butter
- 1 onion cut in 4
- 2 garlic cloves crushed
- 1 tbs Dijon Mustard and yellow mustard
- 1 cup white wine
- 1/4 cup maple syrup
- 1 litre chicken stock
- 4-5 sprigs of thyme
- 1 tbs chopped parsley as garnish
Preheat the oven to 350 degrees°F (180°)
In a saucepan, over high heat, season the rabbit pieces and color on all sides.
Add the onion and garlic, Cook for 2-3 minutes. Deglaze with white wine. Add the chicken broth, the mustard and thyme. Put in the oven from 1 and a half to 2 hours, until the meat from thighs softens enough to detach from the bone. Remove the rabbit pieces, strain the sauce and return to the heat to reduce until syrupy consistency. Add the cup of cream and reheat but do not boil.
Season with salt and pepper. Serve the rabbit pieces and coat them with sauce.
Delicious with fresh crusty country bread.
Wine Pairing: Serve with a white wine, such as a white Bordeaux, white Cotes du Rhone or Chardonnay.