Dijon Mustard Rabbit or Chicken in White Wine With a Vegetable Creamy Sauce

Dijon Mustard Rabbit or Chicken in White Wine With a Vegetable Creamy Sauce

Posted 2017-08-03 by finyfollow

Rabbit! Some people will not eat it, however, slow cooked it is delicious - rather expensive , and you COULD use chicken for this recipe if you do not want to go to the expense of buying a rabbit.

However, rabbit is tender, juicy and delicious, and especially done in this sauce! Sauce is also a good way of serving vegetables to people who do not like vegetables - hidden vegetables.

Preparation Time: 15 minutes
Cooking Time: 1 ½ hours
Serves: 3 - 4

1 rabbit, cut into pieces
Up to 2 tbsp olive oil
1 Boquet Garni (Rosemary, Sage, Bay Leaf, Thyme)
1 onion
1 carrot
1 leek
¾ bottle of Chardonnay
1 cup Creme Fraiche
3 - 4 tbsp Dijon Mustard, or to taste

  • Heat the oil in a wok or large pan, and brown the rabbit.

  • Peel and chop the vegetables
  • They will be blended so does not matter what size you cut them

  • Add these vegetables into the wok once the rabbit is browned.

  • Stir for a few minutes till the vegetables start to cook.

  • Add some salt, the Boquet Garni and the wine.

  • Bring to the boil, cover the pot and let it simmer for about 1½ hours or until the rabbit literally comes off the bone easily. Check after about an hour that you do not have to add more liquid.

  • Remove the rabbit pieces and put on a plate.

  • Discard the boquet Garni, and put the liquid and vegetables into a processor or blender. Process till you have a liquid which will become the sauce.

  • Add the creme fraiche and bring to the boil.

  • Cook to the desired consistency for a few minutes - mine was slightly thick so next time I would cook it less.

  • Add the mustard, tasting as you go so you get the correct taste.

  • Put the rabbit pieces back in the pot to warm.

  • Serve with potatoes or noodles, though I made some potato and bacon cakes and served the rabbit with this.

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    228842 - 2023-07-17 10:46:04


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