About
Rabbit stands out as a top choice for health-conscious eaters offering a lean and meat option. It boasts the highest protein content, lowest fat percentage, and the fewest calories per pound, making it a smart and nutritious choice. Rabbit becomes rich and absolutely irresistible when simmered in Dijon mustard and white wine, creating a dish that’s luxurious and mouthwatering.
Serves: 6
Cook time: 1 h 30 min
Difficulty: medium
Ingredients
- 1 rabbit
- 3 tablespoons olive oil
- 3 tablespoons Dijon mustard
- 1/2 cup dry white wine
- 2 cups chicken broth
- 1 cup 5% light creme
- 3 tablespoons cornstarch
- 1 onion
- Salt, black pepper
Step-by-step
1
Wash, dry and remove any fatty bits or blood from the rabbit pieces. Peel and thinly slice the onion.
2
Heat 3 tablespoons of olive oil in a deep large skillet over medium heat. Add the sliced onion stirring for about 3 minutes then add 3 tablespoons of dijon mustard. Stir for another minute.
3
Add the rabbit pieces on top of the onion and Dijon mustard, season with salt and pepper then slightly brown on both sides without burning them, about 7 minutes on each side at medium heat.
4
When the rabbit is done, add the white whine and let it reduce to almost half, still over medium heat.
5
Add the 2 cups of chicken broth or enough to cover the rabbit, bring to boil then cover and simmer for 45 minutes over medium to low heat.
6
Transfer the rabbit pieces to the platter. Strain the remaining liquid through a sieve into a saucepan.
7
Combine the cream with 3 tablespoons of cornstarch and whisk until well combined.
8
Add the cream mixture to the saucepan and combine with the strained liquid. Mix well then return the mixture to the skillet and bring it to a simmer over low heat while constantly whisking. Adjust the seasoning. Once the sauce starts simmering and forming thick bubbles, remove the skillet from the heat.
9
Return the rabbit to the same pan if it’s oven safe or use another oven safe casserole, coat them in the sauce, cover the pan and keep it in the oven for 15 min at 400 °F (200°C).
10
Decorate with a leaf of basil or parsley and enjoy with glass of your favorite white wine. You can also serve it with mashed potatoes or rice on the side.
Flavorjazz 
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