Ingredients
- 1 rabbit (about 3 to 4 lbs / 1 ½ to 2 kg), cut into serving pieces
- ¾ bottle of dry white wine (I used a Chablis)
- 3 tablespoons plus 2 tablespoons Dijon mustard (I used a combination of classic Dijon and wholegrain)
- 250ml / 1 cup crème fraîche
- 3 tablespoons butter
- 2 garlic cloves, crushed
- 5 shallots, finely sliced
- 3 bay leaves
- 1 sprig of thyme
- Salt and freshly ground black pepper
- 1 carrot, sliced thinly (optional)
- 1 cube of sugar (optional)
- 1 tablespoon fresh parsley, chopped roughly
Instructions
- Coat the pieces of rabbit with the Dijon mustard (3 tablespoons)
- Melt the butter in a large skillet over medium high heat
- Add the rabbit and brown on all sides
- Meanwhile bring to the boil, in a saucepan, the wine with the bay leaves, thyme, garlic, sugar and carrot
- When the rabbit is nicely browned, remove to a plate and keep warm
- In the skillet add more butter, if needed, and cook the shallots until translucent
- Add the rabbit and the wine mixture
- Season and allow to simmer for about 1 hour
- In a bowl, mix the cream, the 2 tablespoons of Dijon mustard and some parsley
- Remove the rabbit when cooked and place on a serving platter
- Add the cream and mustard mixture to the wine cooking juices and cook for 2 minutes, do not allow it to boil
- Pour the sauce over the rabbit and serve
Source: Maison Travers
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