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Rabbit in Mustard Sauce
From Statesboro Market2Go
<p>This dish will impress your self. Easy to cook but sophisticated presentation. Serve over a wild rice, along with a salad, paired with a robust red wine.</p>Source: Derived from my friends any Common Thread in Savannah (Entered by RICHARD COWART)
Serves: 2-3servings (front shoulder, back loin loin, and rear quarter)
Ingredients
1 each
1/2 rabbit (about 11⁄2 lbs )
To taste
Kosher salt and freshly ground black pepper
pancetta or unsmoked bacon, cut into 1⁄4″-thick strips
1⁄2 cups
crème fraîche
1/4 cup
Dijon mustard
1 tbsp
roughly chopped fresh thyme
1/2 tbsp
roughly chopped fresh sage
1 tsp
black or yellow mustard seeds, crushed
2-4 clove
cloves garlic, thinly sliced
2
bay leaves
Step by Step Instructions
- Yield: serves 2-3 Ingredients 1/2 rabbit (about 11⁄2 lbs. ), each cut into 3 - 4 pieces Kosher salt and freshly ground black pepper, to taste pancetta or unsmoked bacon, cut into 1⁄4″-thick strips 1⁄2 cups crème fraîche 1⁄4 cup Dijon mustard 1 tbsp. roughly chopped fresh thyme 1/2 tbsp. roughly chopped fresh sage 1 tsp. black or yellow mustard seeds, crushed 2 -4 cloves garlic, thinly sliced 2 bay leaves
- Season rabbit generously with salt and pepper and place in a large bowl along with remaining ingredients. Mix together with your hands until rabbit pieces are coated. Cover bowl with plastic wrap and let marinate at room temperature for at least 1 hour or overnight in the refrigerator. If rabbit has been chilled, allow it to come to room temperature. Heat oven to 400° and arrange a rack in the middle of oven. Divide rabbit in a single layer between 2 shallow roasting pans and top with any of the remaining marinade. Roast the rabbit, turning once and basting with pan juices occasionally, until the juices have reduced and rabbit is cooked through, about 55 minutes. Set oven to broil and cook until golden brown, about 5 minutes more. Serve rabbit with pan juices.
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