In France, you have access to all kinds of wonderful boucheries, which means you can cook with proteins that can be hard to find in the states, such as duck or rabbit. I bought a couple of rabbit thighs (instead of a whole rabbit) and tried out this recipe originally from Gourmet magazine.
I recommend allowing 2 hours from start to finish. The nice thing about this recipe is that you don’t need an oven, which worked well for me because I don’t have access to one at the moment. If you decide to use a whole rabbit like the recipe calls for, it yields 4 to 6 servings.
I used olive oil instead of vegetable oil and left out the cornstarch, which meant the sauce was a bit thinner. You may wish to use less mustard, or substitute the cornstarch with crème fraiche and then simmer for about 15 minutes longer. Serve with mashed potatoes or sautéed leeks.
- 1 medium onion
- a 3-pound rabbit, cut into 8 pieces
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 1/4 cups dry white wine
- 1 3/4 cups chicken broth (13 3/4 fluid ounces)
- 1/4 cup Dijon mustard
- 1 teaspoon cornstarch
- 2 tablespoons chopped fresh parsley leaves
Finely chop onion. Pat rabbit pieces dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderate heat until hot but not smoking and brown rabbit pieces on all sides in 2 batches. Transfer rabbit as browned to a large bowl.
In skillet cook onion in 1 tablespoon butter over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced by about half. Return rabbit to skillet and add broth. Simmer rabbit, covered, until tender, about 40 minutes.
Transfer rabbit to cleaned large bowl and boil sauce until reduced to about 2 cups. In a small bowl whisk together 1/4 cup sauce and mustard and whisk mixture into sauce. In another small bowl stir cornstarch into 1 tablespoon cold water and whisk into sauce. Simmer sauce, whisking, 3 minutes, or until thickened. Whisk in remaining tablespoon butter, parsley, and salt and pepper to taste. Return rabbit to skillet and cook over moderately low heat, turning rabbit to coat with sauce, until heated through.