Rabbit Casserole With Mustard Sauce

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 rabbits (26 oz each)
• 2 tablespoons olive oil
• 2 onions, sliced
• 4 slices bacon, cut into 1 1/4 inch pieces
• 2 tablespoons flour
• 1 1/2 cups chicken stock, preferably homemade
• 1/2 cup wine
• 1 teaspoon fresh thyme leave
• 1/2 cup cream
• 2 tablespoons dijon mustard
• 1 sprig thyme, for garnish

Recipe

• 1 preheat oven to 350 degrees.
• 2 remove any fat from the rabbits and wash under cold water. pat dry with paper towels.
• 3 cut along both sides of the backbones with kitchen shears and discard bones.
• 4 cut each rabbit into eight even-sized pieces and pat dry again.
• 5 heat half the oil in a 2.5 litre flameproof casserole dish. brown rabbit in batches, adding oil when necessary, then set aside.
• 6 add the onion and the bacon to the casserole dish and cook, stirring, for 5 minutes or until lightly browned.
• 7 sprinkle the flour into the pan and mix. stir with a wooden spoon to scrape up the sediment from the base. add the stock and wine, and stir until the sauce comes to a boil.
• 8 return the rabbit to the casserole dish and add the thyme.
• 9 cover and bake for 1 1/4 to 1 1/2 hours, or until the rabbit is tender and the sauce has thickened.
• 10 combine the cream and mustard, then stir into the sauce in the casserole.
• 11 garnish with thyme sprigs and serve.
• 12 great with mashed potatoes.