Braised Rabbit With Grainy Mustard Sauce
Serves: 4
Clair Leannon
1 January 1970
Based on User reviews:
39
Spice
62
Sweetness
55
Sourness
49
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1.5 tsps
Salt1 tsp
Black Pepper4 tbsps
Vegetable Oil3 large
Garlic Cloves (finely chopped)1 tsp
Thyme (chopped fresh)2.5 cups
White Wine (dry)1 cup
Dijon Mustard1 cup
Grain Mustard (whole-)2 tsps
Cornstarch2 tbsps
Water (cold)Directions:
1
Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches
2
Mix together salt and pepper in a small bowl for seasoning rabbit
3
Put oven rack in middle position and preheat oven to 350°F
4
Heat a dry 12-inch heavy skillet over moderately high heat until hot
5
Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total
6
Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer
7
Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary
8
Reserve skillet
9
Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes
10
While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes
11
Add wine and boil until liquid is reduced by half, about 10 minutes
12
Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more
13
Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven
14
Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes
15
Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards
16
Add mustard mixture to reduced liquid in pan, whisking to incorporate
17
Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes
18
Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated
19
Season sauce with salt and pepper and pour over rabbit
20
Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches
21
Mix together salt and pepper in a small bowl for seasoning rabbit
22
Put oven rack in middle position and preheat oven to 350°F
23
Heat a dry 12-inch heavy skillet over moderately high heat until hot
24
Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total
25
Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer
26
Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary
27
Reserve skillet
28
Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes
29
While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes
30
Add wine and boil until liquid is reduced by half, about 10 minutes
31
Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more
32
Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven
33
Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes
34
Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards
35
Add mustard mixture to reduced liquid in pan, whisking to incorporate
36
Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes
37
Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated
38
Season sauce with salt and pepper and pour over rabbit
39
*Available at butcher shops, specialty foods shops, and some supermarkets (may require special order)
40
*Available at butcher shops, specialty foods shops, and some supermarkets (may require special order)