Lapin a la Moutarde (Mustard Rabbit)

Ingredients

• 1 rabbit, cut up
• 2 tablespoons Dijon-type mustard
• 2 tablespoons softened butter
• 1 tablespoon olive oil
• 1 cup dry white wine
• Coarse salt and freshly ground pepper to taste
• 1 cup fresh heavy cream
• Fresh-chopped parsley to garnish

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    1146 calories; 71 grams fat; 32 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 7 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 108 grams protein; 430 milligrams cholesterol; 360 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 to 4 servings

Preparation

1. Wipe the rabbit pieces with paper towels and coat with a mixture of the mustard butter and oil. Preheat oven to 400 degrees.
2. Arrange in a greased casserole and pour in the white wine. Cook, covered, for 45 minutes, basting frequently. Season with salt and pepper and remove from casserole.
3. Pour in the cream and over low heat on top of the stove scrape up the cooking juices. Correct seasonings. Return the rabbit to the pan and coat thoroughly with sauce. Serve in a heated casserole dish, sprinkled with parsley.

• Rice is very good with this rabbit dish. Care must be taken to insure that the rabbit is not allowed to dry out while cooking and that there is always plenty of sauce.

50 minutes