Ingredients
- ½ cup Dijon mustard
- 1 rabbit, about 3 1/2 pounds, cut in 6 or 7 pieces
- 2 strips bacon, diced
- 1 onion, peeled and minced
- ½ cup all-purpose flour
- 1 tablespoon unsalted butter
- 2 cups dry white wine
- 3 cups chicken broth, homemade or low-sodium canned
- ½ teaspoon dried thyme
- ½ teaspoon rosemary
- 1 bay leaf
- ¼ cup heavy cream
- 1 teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 2 tablespoons minced parsley
- Nutritional Information
Nutritional analysis per serving (4 servings)
885 calories; 39 grams fat; 14 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 93 grams protein; 265 milligrams cholesterol; 2369 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Four servings
Preparation
- Rub the mustard all over the rabbit. Let stand for 3 hours. About 15 minutes before rabbit is ready, saute the bacon in a large, deep skillet until crisp. Remove bacon with a slotted spoon. Add the onion and cook until translucent, about 5 minutes.
- Wipe the mustard off of the rabbit. Toss with the flour. Add the butter to the pan. Working in 2 batches, saute rabbit pieces until golden on both sides, about 8 minutes for each batch. Remove rabbit from pan and set aside.
- Pour the wine into the pan. Over medium-high heat, simmer while scraping up browned bits from the bottom of the pan.
- Add the chicken broth, thyme, rosemary and bay leaf. Add the rabbit. Bring to a simmer. Reduce heat so that liquid barely simmers. Cook until rabbit is tender, about 1 hour and 15 minutes, skimming top as necessary.
- Remove rabbit from pan. Increase heat. Simmer sauce until thickened, about 20 minutes. Stir in cream. Simmer for 5 minutes.
- Stir in salt and pepper. Remove bay leaf. Return rabbit to the pan. Stir in parsley. Serve with noodles.
5 hours 10 minutes
Dining and Cooking