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.
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