Rabbit with Mustard Sauce

This indulgent dish of rabbit bathed in a rich, creamy mustard sauce makes for a hearty and satisfying meal. Whether served at a family gathering or on a cozy weekend, it’s sure to delight your guests.
In this recipe, you can use regular cream and also replace the rabbit with chicken if you prefer.

Neuza Costa

5 October, 2023

Ingredients:

• 1 rabbit, cut into pieces
• 1 lemon
• 50 g (about 1.8 oz) of butter
• 2 onions, coarsely chopped
• 2 garlic cloves, minced
• 1 bay leaf
• A sprig of parsley
• 250 ml (about 1 cup) of white wine
• 2 cloves
• 2 heaping tablespoons of Dijon mustard
• 80 ml (about 1/3 cup) of Port wine
• 200 ml (about 3/4 cup) of light cream
• Chopped parsley, as needed
• Salt, to taste
• Pepper, to taste

Instructions:

1. Marinate the Rabbit:
   In a bowl, pour the lemon juice over the rabbit.
   Add the lemon peel, broken into pieces.
   Season with salt.
   Cover everything with cold water, stir, and let marinate for 1 hour.
2. Cooking the Rabbit:
   In a pot, heat the butter, onion, garlic, bay leaf, cloves, parsley sprig, and the drained rabbit.
   Season with a pinch of salt and pepper.
   Pour in the white wine and stir.
   Cover and let cook over medium heat for approximately 30 minutes until the rabbit becomes tender.
3. Prepare the Rabbit:
   Once cooked, remove the rabbit and place it on a platter.
   Also, remove the bay leaf and cloves.
4. Prepare the Sauce:
   To the remaining sauce, add the mustard and stir.
   Add the Port wine and mix.
   Finally, add the cream.
   Stir and bring to a boil.
5. Blend the Sauce:
   Use a hand blender to smooth the sauce.
   As soon as it starts to bubble, remove from the heat.
6. Serve:
   Pour the sauce over the rabbit.
   Sprinkle with chopped parsley.
   Serve this dish with rice or potatoes.

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The IntenseFlavour team wishes you a bon appetit!