Mustard Rabbit

Ingredients

• 1 rabbit
• 2 tablespoons flour
• salt
• fresh ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 125 g bacon, diced
• 4 shallots, chopped
• 1 bouquet garni (Parsley Stalks, Thyme, Bay Leaf)
• 125 ml dry white wine
• 125 ml chicken stock
• 1 teaspoon Dijon mustard
• 1 teaspoon English mustard
• 250 ml cream (I would use low fat)

Directions

1. 1

   Heat oven to 180c.

2. 2

   Cut rabbit into serving pieces; roll pieces in flour, salt and pepper.

3. 3

   Heat the butter and oil in a frying pan over medium heat and saute rabbit along with the bacon until golden brown.

4. 4

   Add chopped shallots and a bouquet garni; pour over white wine and stock, and cook in a moderate oven, covered, until rabbit is tender.

5. 5

   Drain rabbit pieces; place them in a heated bowl and keep warm.

6. 6

   Skim fat from the sauce; whisk Dijon mustard and English mustard thoroughly with fresh cream, and add to the sauce in the pan.

7. 7

   Reduce until a sauce consistency if necessary.

8. 8

   Correct seasoning, adding a little more mustard, salt and pepper, if desired.

9. 9

   Add rabbit pieces; heat through and serve in the casserole.