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Rabbit with Onion-Mustard Sauce recipe

Rabbit, like chicken, is a blank canvasthat lends itself wonderfully to rich and flavorful sauces.

Recipe: Rabbit with Onion-MustardSauce

5 tablespoons olive or vegetable oil4 large onions, halved and thinly slicedcrosswise1 (3 pound) rabbit, cut up1/4 cup all-purpose flour2 cups chicken broth4 teaspoons Dijon-style mustard1/2 teaspoon rosemary, crumbled1/4 teaspoon ground ginger1 tablespoon lemon juice2 tablespoon snipped chives or green oniontops

  • Heat 2 tablespoons oil in ovenproof Dutchoven over medium heat. Add onion; cook, stirring occasionally,until lightly golden, about 20 to 30 minutes.
  • Preheat oven to 375°F (190°C).
  • Meanwhile, heat 1 1/2 tablespoon oil inlarge skillet over medium-high heat. Dredge rabbit in flour.Working in batches, add rabbit pieces to skillet; cook untilbrowned, about 5 minutes per side, adding remaining oil as needed.Add to onion in Dutch oven. Add chicken broth, mustard, rosemaryand ginger. Bring to boiling. Cover.
  • Bake for 50 minutes or until tender.
  • Remove rabbit to platter. Bring sauceto a boil; boil 2 minutes, skimming any fat from surface. Stirin lemon juice and chives. Pour over rabbit. Serve.

    Makes 6 servings.

    Italian Food

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