Illustration depicting a plethora of fresh cooking ingredients

Whole Rabbit In Dijon Mustard Sauce

Prep time: 45 mins |Cook time: 105 mins |Total time: 150 mins |Serves: 4 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Whole Rabbit In Dijon Mustard Sauce

Prep time: 45 mins |Cook time: 105 mins |Total time: 150 mins |Serves: 4 |

Whole Rabbit In Dijon Mustard Sauce

INGREDIENTS

  • 3/4 cup dry white wine
  • 1/2 cup water
  • 3 tbsp. freshly squeezed lemon juice
  • 1/2 cup heavy cream
  • 1/2 cup Cook’s Pantry Finely Ground Dijon Mustard
  • 1 tsp dried thyme
  • 4 tbsp finely chopped parsley
  • 1 garlic clove
  • 12 tbsp butter
  • 2 shallots, chopped
  • Aluminum foil
  • Large roasting pan
  • Paper towels

DIRECTIONS

Sauce:
  1. Heat 4 tbsp butter over medium heat in a large sauté pan with a lid. Add the shallots and brown them well for 3 minutes.
  2. Pour in 1/2 a cup of the wine, and cook on high heat. Add the mustard, thyme and water, bring to a boil. Add salt as needed.
Rabbit:
  1. Preheat oven to 325°F.
  2. Rinse rabbit and pat dry with paper towels.
  3. Break the garlic clove in half, and rub it all around the rabbit. Then rub again with stick of butter so it has a thick exterior coating.
  4. Place rabbit in your roasting pan, and sprinkle with salt, pepper, and lightly cover with sauce. Place pan in the oven, and cook for 30 minutes.
  5. Take roasting pan out to pour the lemon juice and ¼ cup of wine over the top. Cover pan loosely with foil.
  6. Cook for another hour, flipping the rabbit ¼ turn every 15 minutes. Baste the juices on the bottom of the pan and some additional sauce every time you flip.
  7. (Careful to not use all of your sauce while basting, save half of it for last step.) Take foil off and increase heat to 450°F for 15 minutes. Continue the basting process to keep the meat moist. Rabbit will be a nice golden brown when done."
  8. Stir in heavy cream and parsley to the sauce you have leftover. Cut rabbit into portioned pieces and pour sauce over meat on plate, serve immediately.

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