Fresh rabbit is available at many butcher shops and grocery stores. Because rabbits are small, you will need two for six people. Rabbit with mustard sauce is a classic of French cooking that is still popular in New France. Thanks to Andrew Chase for this recipe.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2009
Ingredients
Method
In large bowl, toss rabbit pieces with lemon juice; let stand for 20 minutes or cover and refrigerate for up to 3 hours. With paper towel, pat rabbit dry; sprinkle with pepper and half of the salt.In Dutch oven, heat oil and 1 tbsp (15 mL) of the butter over medium-high heat; in batches, brown rabbit. Transfer to plate. Discard fat from pan.
Add 1 tbsp (15 mL) of the remaining butter to pan; cook shallots and garlic until softened, 2 to 3 minutes.
Stir in wine and remaining salt. Return rabbit to pan. Add mushrooms, broth and tarragon; bring to boil. Reduce heat, cover and simmer, turning pieces halfway through, until rabbit is tender, 75 to 90 minutes.
Just before serving, melt remaining butter in small skillet over medium heat; cook liver, kidneys and pinch each salt and pepper until pink at centre, about 2 minutes. Add brandy (if using) and ignite; when flames die down, add to rabbit mixture and cook for 1 minute. Transfer rabbit pieces, liver and kidneys to warmed serving platter; keep warm.
Whisk cream with flour; add to Dutch oven and bring to boil over medium heat. Boil, stirring constantly, for 3 minutes. Whisk in mustard and cornichons; return to boil. Spoon over rabbit.
Nutritional facts Per serving: about
- Sodium 880 mg
- Protein 77 g
- Calories 715.0
- Total fat 39 g
- Cholesterol 254 mg
- Saturated fat 15 g
- Total carbohydrate 8 g
%RDI
- Iron 49.0
- Folate 17.0
- Calcium 8.0
- Vitamin A 14.0
- Vitamin C 3.0
