Sauteed Rabbit With Mustard Sauce Recipe

Name: Sauteed Rabbit With Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces; Salt to taste, if desired; Freshly ground pepper to taste; 2 cups very small white onions, the smaller the better, peeled; 1/2 pound mushrooms, left whole if very small, otherwise quartered; 2 teaspoons finely minced garlic; 3 sprigs fresh parsley; 2 sprigs fresh thyme or 1/2 teaspoon dried; 1 bay leaf; 1 tablespoon corn, peanut or vegetable oil; 1 tablespoon butter; 3 tablespoons flour; 1 cup dry white wine; 2 cups fresh or canned chicken broth; 1 tablespoon tomato paste; 1 tablespoon imported mustard

Servings: persons

1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
2 cups very small white onions, the smaller the better, peeled
1/2 pound mushrooms, left whole if very small, otherwise quartered
2 teaspoons finely minced garlic
3 sprigs fresh parsley
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
1 tablespoon corn, peanut or vegetable oil
1 tablespoon butter
3 tablespoons flour
1 cup dry white wine
2 cups fresh or canned chicken broth
1 tablespoon tomato paste
1 tablespoon imported mustard

1
Sprinkle the rabbit pieces with salt and pepper.
2
Prepare the onions, mushrooms and garlic and set aside.
3
Tie the parsley, thyme sprigs and bay leaf into a bundle and set aside.
4
Heat the oil and butter in a heavy casserole and add the rabbit pieces.
5
Cook until golden brown on one side, about four or five minutes, and turn the pieces.
6
Cook about two minutes on the second side and pour off the fat.
7
Add the mushrooms, onions and garlic, and stir.
8
Sprinkle with flour and stir to coat the ingredients evenly.
9
Add the wine, chicken broth and tomato paste, and stir.
10
Add the herb bundle.
11
Bring to the boil.
12
Cover closely and let simmer one hour.
13
Scoop out about one cup of the sauce and stir the mustard into it.
14
Return this mixture to the casserole and stir.
15
Bring the mixture barely to the simmer.
16
Remove the herb bundle and serve.

368

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces, Salt to taste, if desired, Freshly ground pepper to taste, 2 cups very small white onions, the smaller the better, peeled, and more.

Yes, Sauteed Rabbit With Mustard Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Rabbit With Mustard Sauce

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