WHITE WINE-BRAISED RABBIT WITH MUSTARD
This is a version of lapin à la moutarde, a homey, traditional French dish still popular in old-fashioned Parisian bistros at lunchtime. Yes, there are quite a few steps required to put this dish on the table, but probably no more than 30 minutes of active work. It is essentially a one-pot meal, with a little fiddling. The pleasingly sharp, succulent, saucy result is worth the extra effort. Get your rabbit in a butcher shop if possible, and ask to have it cut up; if your only option is a whole rabbit, it's not much more difficult than cutting up a chicken. Serve with noodles if you'd like, or rice, mashed potatoes or steamed new potatoes.
Provided by David Tanis
Categories dinner, lunch, main course
Time 2h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
- Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.
- Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
- Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
- Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
- Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)
- Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
- Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.
Nutrition Facts : @context http, Calories 882, UnsaturatedFat 22 grams, Carbohydrate 44 grams, Fat 38 grams, Fiber 5 grams, Protein 78 grams, SaturatedFat 10 grams, Sodium 1707 milligrams, Sugar 8 grams, TransFat 0 grams
RABBIT WITH WHITE WINE AND HERBS
Number Of Ingredients 11
Steps:
- 1 Rinse the rabbit pieces and pat dry with paper towels. Sprinkle with salt and pepper. 2 In a large skillet, heat the oil over medium heat. Add the rabbit and brown lightly on all sides, about 15 minutes. 3 Scatter the onion, carrot, celery, and herbs around the rabbit pieces and cook until the onion is softened, about 5 minutes. 4 Add the wine and bring it to a simmer. Cook until most of the liquid is evaporated, about 2 minutes. Add the broth and bring it to a simmer. Reduce the heat to low. Cover the pan and cook, turning the rabbit occasionally with tongs, until tender when pierced with a fork, about 30 minutes. 5 Transfer the rabbit to a serving platter. Cover and keep warm. Increase the heat and boil the contents of the skillet until reduced and syrupy, about 2 minutes. Discard the bay leaf. 6 Pour the contents of the pan over the rabbit and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
RABBIT IN WHITE WINE AND MUSTARD SAUCE
Provided by Craig Claiborne
Categories dinner, main course
Time 1h15m
Yield 4 - 6 servings
Number Of Ingredients 19
Steps:
- Sprinkle the rabbit pieces,including the liver, with salt and pepper and set aside.
- Bring enough water to the boil to cover the salt pork pieces when they are added.
- Heat the oil in a heavy skillet large enough to hold the rabbit pieces in one layer and add the salt pork cubes. Cook, stirring often, until the pieces are crisp and slightly browned.
- Remove and set aside the salt pork pieces.
- Set the rabbit liver aside. Add the remaining rabbit pieces to the fat in the skillet and cook about five minutes. Remove the rabbit pieces and pour off all the fat from the skillet. Return the rabbit pieces to the skillet. Add the onions, mushrooms and carrots. Add the garlic and stir to redistribute the ingredients. Cook about five minutes.
- Sprinkle with flour and stir so that the ingredients are evenly coated. Add the tomato paste and stir. Add the wine, broth and bring to the boil, stirring from the bottom to prevent sticking. Add the mustard and stir to blend.
- Tie the thyme, bay leaf, parsley and rosemary into a bundle and add it. Cover closely and cook 40 minutes. Add the rabbit liver and the browned pieces of salt pork. Stir. Cover and continue cooking five minutes. Sprinkle with parsley and serve with noodles or mashed potatoes.
Nutrition Facts : @context http, Calories 696, UnsaturatedFat 24 grams, Carbohydrate 17 grams, Fat 41 grams, Fiber 4 grams, Protein 50 grams, SaturatedFat 13 grams, Sodium 1228 milligrams, Sugar 6 grams, TransFat 0 grams
RABBIT IN A WHITE WINE, BACON, ONION AND MUSHROOM SAUCE
I got a cookbook from a church fete-this is one recipe I'd like to try when the price of rabbit comes down!
Provided by JustJanS
Categories Rabbit
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Lightly coat the rabbit pieces in seasoned flour.
- Heat the butter and oil and fry the rabbit pieces until golden brown.
- Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.
- Add the wine, water and tomato paste, stirring to combine and lift any brown bits off the bottom of the pan; add the thyme, bayleaf, garlic and season with extra black pepper.
- Return the rabit to the pan.
- Cover the pan and simmer about 1 hour or until the rabbit is tender.
- Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.
- Add to the rabbit for the last few minutes of cooking.
- Remove the thyme and bayleaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.
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- Remove and discard the hearts, kidneys and livers from the rabbits or save them for another use. Rinse the rabbits and pat them dry with paper towels. Divide the thyme, marjoram, rosemary, sage and bay leaves into 2 piles and stuff them into the cavities. Close each cavity with a toothpick.
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