Ingredients with Measurements:
- 1 whole rabbit, cut into pieces
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Special equipment needed:
- Large skillet or Dutch oven
- Tongs
Step-by-step instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the rabbit pieces and brown on all sides, using tongs to turn them as needed.
3. Remove the rabbit pieces from the skillet and set them aside.
4. Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
5. Add the chicken broth to the skillet and bring it to a boil.
6. Reduce the heat to low and add the heavy cream, Dijon mustard, and whole grain mustard to the skillet.
7. Stir the sauce until it is well combined and simmer for 5 minutes.
8. Add the rabbit pieces back to the skillet and spoon the sauce over them.
9. Cover the skillet and simmer for 30-40 minutes, or until the rabbit is cooked through and tender.
10. Season with salt and pepper to taste.
11. Garnish with chopped fresh parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Medium-high heat for browning the rabbit, low heat for simmering the sauce.
Serving size:
4 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 25g
Protein per serving: 35g
Carbohydrates per serving: 8g
Fiber per serving: 1g
Sugar per serving: 3g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with half-and-half or milk.
- Dijon mustard can be substituted with yellow mustard or spicy brown mustard.
- Whole grain mustard can be substituted with coarse ground mustard or honey mustard.
Variations:
- Add chopped mushrooms to the sauce for extra flavor.
- Use boneless rabbit meat instead of bone-in pieces for easier eating.
- Add a splash of white wine to the sauce for a tangy flavor.
Tips and tricks:
- Make sure to brown the rabbit pieces well before adding them back to the skillet to ensure a crispy exterior.
- Use a meat thermometer to check if the rabbit is cooked through. The internal temperature should reach 160°F (71°C).
- Serve with crusty bread to soak up the delicious sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over low heat until heated through.
Presentation ideas:
Serve the rabbit pieces on a platter and spoon the sauce over them. Garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Crusty bread
- Roasted vegetables
- Mashed potatoes
Suggested side dishes:
- Roasted asparagus
- Garlic green beans
- Creamy polenta
Troubleshooting advice:
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
- If the rabbit is tough, simmer it for a longer period of time until it becomes tender.
Food safety advice:
- Make sure to cook the rabbit to an internal temperature of 160°F (71°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Rabbit has been a popular meat in Europe for centuries, and is often used in French cuisine. Mustard cream sauce is a classic French sauce that pairs well with rabbit.
Flavor profiles:
Savory, tangy, creamy
Serving suggestions:
Serve with a glass of red wine for a complete meal.
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