Serving Size : 6
1/3 cup peanut oil
1 tablespoon unsalted butter
3 lb fresh rabbit, cut into serving pieces
1/2 cup whole grain mustard
3 cups dry white wine
1 cup creme fraiche
salt to taste
handful minced parsley
Preheat oven to 350F
In a Dutch oven, heat the oil and butter over medium-high heat. When hot, quickly brown the rabbit. Do not crowd the pan, and turn the pieces, making sure that each is thoroughly browned. Discard the excess oil.
Brush the rabbit pieces evenly with mustard, reserving 3 tablespoons for the sauce. Place the rabbit in the oven, covered, and bake for 20 minutes. Pour the wine over the rabbit, making sure all pieces are moistened, and continue cooking, covered another 25 minutes.
Remove from the oven, and reserving the cooking liquid, place the rabbit pieces on an ovenproof dish. Lower the oven heat to 200F. Cover the rabbit with foil and keep warm in the very bottom of the oven.
Preparing the sauce:
Over high heat reduce the cooking liquid by half. This should take 8-10 minutes. Whisk in the creme fraiche, the reserved 3 tablespoons of mustard and salt. Reduce the heat and continue cooking for 3-4 minutes.
To serve, arrange the rabbit pieces on a platter, and cover with the sauce (or fill a platter with pasta, toss with the sauce, and arrange the rabbit pieces on top). Sprinkle with the minced parsley.
Suggested Wine: Alsatian Riesling
Serving Ideas : Fresh pasta
NOTE:
Rabbit with mustard sauce is a classic bistro dish and a year round favorite. Traditionally lapin a la moutarde is served with rice, but I love it with fresh pasta, which absorbs the wonderfully delicious sauce. Do use a top quality french whole grain mustard; fresh not frozen rabbit; and a solid full bodied white wine. An Alsatian Riesling is an excellent wine for this dish; but I have also prepared it with Gewurztraminer, as well as with a white Hermitage. You can experiment by adding various herbs to the sauce just before serving: fresh rosemary, summer savory, or thyme would be lovely. If you can’t find fresh rabbit, chicken makes and excellent substitute.