Braised Rabbit with Dijon Sauce

Dedicated to Tim Mathis, who loved the Dijon Sauce

Ingredients:
1 Rabbit, cut in 6 pieces
1 Tbsp Herbes de Provence
2 Tbsp Butter, divided
2 Tbsp Olive Oil
4 cloves Garlic, minced
3 Shallots, diced
3 cups Table Mushrooms (small is best)
4 cups Chicken Stock
1 cup Sauvignon Blanc
Salt and Pepper to Taste

Dijon Sauce
1/2 cup Stock from Rabbit
1/4 cup Heavy Cream
2 Tbsp Honey
1/4 Tbsp Dijon Mustard

Directions:

  • Sprinkle the Rabbit pieces with Salt and Pepper on all sides.
  • Melt 1 Tbsp Butter and the Olive Oil in a Dutch Oven on medium heat.
  • Brown all the Rabbit pieces and set to the side. Do not over-crowd the Dutch Oven–you can do it in batches.
  • Carefully add the Wine, Garlic, and Shallots, and scrape the sides of the Dutch Oven with a balloon whisk.
  • Add the Chicken Stock, Herbes de Provence, and remaining Tbsp of Butter.
  • Add the Rabbit pieces and Mushrooms. The liquid should mostly cover the Rabbit, if not add more Chicken Stock, Wine, or Water.
  • Bring to a Boil on Medium-High heat.
  • When Boiling, lower heat and bring to a simmer. Cover for 45-60 minutes.
  • Remove Rabbit pieces, and then strain the liquid. Reserve the Mushrooms, Shallots, and Garlic for the side. Reserve 1/2 cup of the Broth for the Sauce.
  • In the empty Dutch Oven, combine the Reserved Broth, Heavy Cream, Honey, and Dijon Mustard, mixing well with a balloon whisk.
  • On medium heat bring to a boil and let roll for 3-5 minutes.
  • Remove from heat. Take the Rabbit pieces and coat them in the sauce, and then plate.
  • Remaining Sauce can be put in a Gravy Boat or bowl. Serve the Mushrooms and Shallots as a side

Makes 3-4 servings.

NOTES: Rabbit cooked this way is very mild, almost like chicken. You should get the Rabbit cut up by your butcher, though it is not hard to do yourself, but if your butcher sells it, then they can cut it. If you have a squeamish friend who fears the Bunny…the same Dijon sauce can be used on grilled or rotisserie chicken. Most folks, honestly would not know they’re eating rabbit unless you told them…just sayin’.  The broth can be saved and used with Pasta or Rice for a nice Soup as well.  You can also add lemon and bring to a boil and add whisked eggs–amazing.

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