Rabbit Sauteed With Mustard

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 1/3 cup dijon-style mustard
• 1 tablespoon fresh thyme leave (1 ts dry)
• 1 rabbit, cut in serving pieces
• salt & freshly ground black pepper
• 4 tablespoons olive oil
• 2 cups rich chicken broth or 2 cups mushroom stock
• 3/4 cup dry wine
• 1/2 cup heavy cream (optional)
• 1 drop fresh lemon juice
• 1 tablespoon chopped fresh herb
• 4 ounces good quality bacon, finely diced
• 2 cups onions, sliced
• 1 cup mushroom, diced
• 2 cups green cabbage, finely sliced

Recipe

• 1 mix the mustard and thyme together and generously brush both sides of pieces of rabbit.
• 2 season well with salt and pepper.
• 3 heat 3 tablespoons of oil in a large heavy saute pan and add the rabbit.
• 4 cover and gently cook over moderate heat until the rabbit pieces are tender but still moist 15-20 minutes.
• 5 cover and place rabbit in a casserole in a warm oven as they are finished.
• 6 place the saute pan back on high heat and add the stock, wine and cream until mixture is lightly thickened about 8 minutes.
• 7 strain carefully through a fine strainer and season to taste with salt, pepper and drops of lemon juice.
• 8 stir in herbs and keep warm.
• 9 in a small saute pan add bacon and saute over moderate heat until just crisp.
• 10 remove and drain on paper towels discarding fat.
• 11 add remaining tablespoon olive oil to pan and saute onions and mushrooms until vegetables just begin to color.
• 12 add cabbage and cook until it just begins to wilt but is still crunchy.
• 13 stir in bacon.
• 14 place onion mixture on a warm platter, top with rabbit and spoon sauce over and around.
• 15 serve immediately.