Its a simple method to prepare a rabbit dish. The meat once marinated is cooked in its own sauce and served with fresh vegetables.
- 1 rabbit, cut into serving pieces
- 4 tablespoons butter
- 2 large shallots, chopped
- 1/2 cup white wine
- 1/2 cup water
- 1/2 cup grainy country mustard, like Dijon
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
- 4 tablespoons finely chopped parsley
- Season your rabbit pieces well and put aside at room temperature for 30 minutes to 60 minutes.
- Warm butter over medium heat in a skillet with a cover. Pat the rabbit pieces dry and saute them in the butter. Be sure not to cause the butter to scorch the rabbit pieces. Don’t let the rabbit pieces touch one another. When the rabbit is browned, place it in a bowl. Add the shallot and brown it well. This will take 3-4 minutes.
- Pour in the white wine and turn the stove to high. Scratch off any browned bits on the base of the pan with a wooden spoon. Put in the mustard, thyme and water and allow it to come to a rolling boil. Taste the sauce for salt and add some if necessary.
- Add the rabbit pieces, soak them with the sauce, then drop the heat to low. Cover and stew for 45 minutes. You need the meat to be almost dropping off the bone.
- When the meat is finished, place it in a platter. Turn the heat to high and boil the sauce to around half. Turn off the heat and add the cream and parsley. Stir to combine and return the rabbit to the skillet. Coat with the sauce and serve.