White Wine Braised Rabbit With Mustard Recipes

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WHITE WINE-BRAISED RABBIT WITH MUSTARD



White Wine-Braised Rabbit With Mustard image

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

1 small rabbit, about 3 pounds, cut into 6 to 8 pieces
Salt and pepper
3 tablespoons lard or vegetable oil
1 cup all-purpose flour for dredging rabbit, plus 2 tablespoons for sauce
1 large onion, diced (about 2 cups)
1 cup dry white wine
2 1/2 cups chicken broth
1 tablespoon whole-grain mustard
2 thyme branches
12 sage leaves
1/2 cup crème fraîche
1 tablespoon Dijon mustard
1 teaspoon chopped capers
1/4 cup thinly sliced chives
1 pound cooked pappardelle pasta or wide egg noodles, for serving (optional)

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

BRAISED RABBIT LEGS, DIJON MUSTARD AND PANCETTA



BRAISED RABBIT LEGS, DIJON MUSTARD AND PANCETTA image

Categories     Soup/Stew     Game     Braise

Yield 6

Number Of Ingredients 11

6 farmed rabbit legs
1 ½ litres fresh chicken stock
350ml white wine
150g whole piece bacon or pancetta
24 baby pickling onions, peeled
150g white button mushrooms
2 tbsp chopped curly parsley
150ml double cream
1 tbsp Dijon mustard
25g unsalted butter
Vegetable oil

Steps:

  • 1. Lightly season the rabbit legs with salt. 2. Heat a large pot with a little oil and fry the legs until golden brown. 3. Set the legs aside and pour off the excess oil. 4. Cut the bacon / Pancetta into lardons 5mm thick. 5. Melt the butter in the pot and cook the onions and bacon with a pinch of salt for five minutes. 6. Add the white wine to the onions and cook rapidly to reduce the wine to a glaze. 7. Wash and slice the mushrooms and add them to the pot. 8. Add the rabbit legs to the pot and cover with the chicken stock. 9. Bring the stock to the boil and cook in a pre-heated oven at 200˚c for 1 ½ hours until the legs are tender. 10. Remove the legs from the pot and keep warm on plates. 11. Add the cream to the pot and boil rapidly for 5 minutes, adjust the seasoning with salt. 12. Whisk the parsley and mustard into the sauce and spoon it over the legs.

BRAISED RABBIT WITH GRAINY MUSTARD SAUCE



Braised Rabbit with Grainy Mustard Sauce image

Categories     Chicken     Game     Mustard     Poultry     Braise     Christmas     Dinner     Lunch     Rabbit     Fall     Winter     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 15

2 (3-pound) rabbits*, each cut into 6 serving pieces
1 1/2 teaspoons salt
1 teaspoon black pepper
3 to 4 tablespoons vegetable oil
1 3/4 cups reduced-sodium chicken broth (14 fluid ounces
2 medium onions, finely chopped (2 cups)
3 large garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoon pieces
2 1/2 cups dry white wine
1/3 cup Dijon mustard
1/4 cup whole-grain mustard
2 teaspoons cornstarch
2 tablespoons cold water
Garnish: fresh thyme sprigs

Steps:

  • Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning rabbit.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.
  • Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes.
  • While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.
  • Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.
  • Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.
  • *Available at butcher shops, specialty foods shops, and some supermarkets (may require special order).

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