RABBIT IN MUSTARD SAUCE (BURGUNDY, FRANCE)
This recipe was featured on week 41 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation (and a few sub-regions) on Earth, and Burgundy, France is my 41st stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
Provided by GiddyUpGo
Categories Rabbit
Time 5h4m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the rabbit up into six pieces and rub it all over with dijon mustard. Let marinade in the fridge, covered, for three or four hours.
- Fry the bacon over medium heat until lightly browned, then drain on paper towels. Pour off all but about a tablespoon of oil from the skillet, then add peanut oil and the rabbit pieces with the mustard.
- Saute for 10 minutes or until brown, turning once.
- Add the bacon, onion, herbs and white wine. Bring to a boil, then reduce heat and cover. Simmer for 45 to 50 minutes or until tender.
- Add the half and half. Stir and cook for another five minutes. Remove the bay leaf and discard. Arrange the rabbit on a serving plate, leaving the sauce in the pot.
- If your sauce needs thickening, mix the flour with the softened butter and wisk inches Boil for one or two minutes or until thick. Serve the rabbit with the sauce spooned over.
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Guadalupe Resendiz
[email protected]This is a delicious and easy-to-follow recipe. I highly recommend it.
Megan Carleton
[email protected]I'm not sure what I did wrong, but the sauce turned out really bland. I think I might have used the wrong kind of mustard.
Fathima Nasma
[email protected]This is a great recipe for a special occasion. The rabbit is tender and juicy, and the sauce is rich and flavorful.
Asim Ashraf
[email protected]I love the tangy flavor of the mustard sauce. It's the perfect complement to the tender rabbit.
Jannat Umar
[email protected]The rabbit was a bit tough, but the sauce was delicious. I think I would cook the rabbit for a little longer next time.
AJT Creation
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Hafy Martz
[email protected]I made this recipe for a dinner party and it was a huge success. Everyone loved the tender rabbit and the flavorful sauce.
Aniyah Thompson
[email protected]This was a bit too spicy for my taste, but I think that's because I used Dijon mustard. Next time I'll use a milder mustard.
Birhane Reda
[email protected]I'm not a big fan of mustard, but I really enjoyed this dish. The sauce is tangy and creamy, but not overpowering.
The Amazing Delta
[email protected]This is one of my favorite rabbit recipes. The mustard sauce is so flavorful and creamy. I always serve it with mashed potatoes and green beans.
Chriss Cypher
[email protected]The sauce is a bit too thick for my taste, but the rabbit is cooked perfectly.
Alislam Hossain
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit with my guests.
HASNAAT Ahmed
[email protected]I love the combination of flavors in this dish. The mustard sauce is tangy and creamy, and it pairs perfectly with the tender rabbit.
Abdul rasheed Yusuff
[email protected]This is a great recipe for a special occasion. The rabbit is tender and juicy, and the sauce is rich and flavorful. I highly recommend it.
Camara Riley-Israel
[email protected]The rabbit was a bit dry, but the sauce was delicious. I think I would use more liquid next time.
Milon Husen
[email protected]This was a delicious and easy-to-follow recipe. I used chicken thighs instead of rabbit, and it turned out great. The sauce is so flavorful and creamy.
Nika Bell
[email protected]I'm not usually a fan of rabbit, but this recipe changed my mind. The mustard sauce is amazing and really elevates the dish. I will definitely be making this again.
Issa Sabbah
[email protected]This rabbit in mustard sauce is an absolute delight! The meat is tender and flavorful, and the sauce is creamy and tangy. I served it with mashed potatoes and green beans, and it was a hit with my family.