Rabbit In Mustard Sauce

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 5/8 kg rabbit, pieces (with bones, 3lbs 9oz)
• salt
• pepper, freshly ground
• 2 tablespoons mild mustard
• olive oil
• 4 medium onions, roughly chopped
• 6 slices bacon, thin slices, sliced into 3 cm pieces (1 1/5 inch pieces)
• 4 tablespoons flour
• 3 cups chicken stock
• 1 cup wine
• 2 teaspoons fresh thyme leaves
• 1 cup single cream (if the single cream in your country works well in sauces, otherwise use cream)
• 3 -4 tablespoons dijon mustard
• thyme (to garnish)

Recipe

• 1 as indicated in the introduction i have doubled the sauce of the original recipe. you may therefore halve it if you are not as partial to sauce as i am.
• 2 preheat oven 180°c / 355°f / gas 2.
• 3 remove any visible fat from the rabbit meat. rinse rabbit meat under cold water and drain well with kitchen paper.
• 4 brush pieces with mustard, but do not use too much of it, as it otherwise will burn during the frying process. generously salt and pepper the meat.
• 5 fry the meat pieces in portions in hot olive oil in an oven-safe pot until they have a nice colour. use more oil if necessary. put browned meat aside.
• 6 fry onions and bacon in the pot you fried the rabbit for 5 minutes, stirring frequently. sprinkle with flour and stir. add wine and stock and bring to a boil while you keep stirring. add meat and thyme leaves.
• 7 cover with a lid and cook in the oven for 75-90 minutes or until tender. remove pot from oven and put on stove. add cream and 3 tablespoons of dijon mustard. mix and check if you want to add another tablespoon. season to taste. cook for a few minutes on the stove until the sauce is creamy.
• 8 serve on individual plates with mashed potatoes and vegetable of your choice. garnish meat with thyme sprigs or thyme leaves.