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LAPIN A LA MOUTARDE
(Rabbit in Mustard Sauce)
1 fresh rabbit, 2 1/2-3 lb, in pieces
1/3 c peanut oil
1 Tbsp unsalted butter
1/2 c whole-grain mustard
3 c dry white wine
1 c creme fraiche, sour cream, or plain yoghurt
salt to taste
1/4 c fresh minced parsley, for garnish
Preheat oven to 350F.
In an ovenproof pan, heat the oil and butter, and quickly brown
the rabbit. Discard excess oil.
Brush rabbit pieces evenly with mustard, reserving 3 Tbsp for the
sauce. Place rabbit in the oven and bake, covered, for 20 min.
Pour wine over the rabbit and continue cooking, covered another 25
min. Remove the rabbit pieces from the cooking liquid and keep
warm.
Over high heat reduce the reserved coooking liquid by half (about
8-10 min.). Whisk in the creme fraiche, reserved mustard, and
salt. Reduce heat and cook 3-4 min.
Garnish with parsley and serve hot with rice or pasta.
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Mustard Rabbit