Mustard Cream Rabbit with Bacon
This is one of my favorite rabbit recipes. A classic French dish of slow-roasted rabbit in a creamy mustard sauce sprinkled with bacon ...ooh la la!
Servings: 4 people
Ingredients
- 4 strips raw bacon
- 1 rabbit cut up
- salt & pepper
- 1/2 C. onion chopped
- 1/2 C. chicken broth or white wine
- 1/4 C. water
- 1/2 C. grainy mustard like Dijon
- 1 tsp. dried thyme
- 1/2 C. heavy cream
- 1/4 C. fresh parsley chopped (or 2 T. dried)
Instructions
- Cook bacon in a skillet until crisp. Remove bacon and cool on paper towels.
- Season rabbit pieces with salt & pepper. Brown rabbit pieces in bacon fat over medium-high heat, in batches if necessary. Place in 9"x13" baking pan.
- Preheat oven to 350 degrees. Saute onions in skillet until translucent, about 3-4 minutes. Pour chicken broth into pan, scraping up any browned bits. Add water, mustard and thyme. Turn heat to high and bring to a rolling boil.
- Pour mustard sauce over rabbit pieces. Cover pan with foil and bake at 350 degrees for 45 min-1 hour until meat is tender and falling off the bone.
- Remove rabbit pieces to serving platter. Stir cream and parsley into sauce and pour over rabbit. Sprinkle with crumbled bacon. Serve with rice or crusty bread.
Notes
Variation: This dish can be prepared quickly by using boneless cooked meat from one rabbit or chicken. Simply prepare the sauce and stir in the meat. Heat to a gentle simmer, top with bacon, and serve.