Rabbit in a White Wine Mustard Sauce

In my family it is tradition to have rabbit for Easter.
Here is another variation for rabbit. It turned out to be a home run.

1 rabbit cut down into 5 pieces, pad dried with paper towels
1 3/4 cup of white wine
3 slices of thick bacon, cut into 1cm x 0.5cm pieces
2 generous tbsp of yellow mustard
1 tetra pack of veggie stock
salt, pepper

Put salt and pepper onto the rabbit pieces.
In a Dutch Oven add the bacon and render it over medium heat. Then turn the heat up to medium high, add the rabbit pieces and sear them on all sides. You want some color, but not burned.
When you are happy with the color, slowly add the white wine. turn the heat down to medium, cover and let cook for 15 minutes. cook for another 5 minutes uncovered so the liquid can reduce a bit. Add the yellow mustard. and stir so it dissolves. Add the veggie stock. Cover, bring it back to temperature and let it simmer until you see the meat falling off the bone. Check every 20 min that you still have enough liquid. Cooking time depends on the rabbit. For me it was a little over 2h this time.   I have seen 2.5h cooking time for rabbit.
Then remove the meat, thicken the sauce, add more mustard, salt pepper if needed. I also had to add another cup of water to get enough sauce.
Sides can be potatoes, potato dumplings, side salad, red cabbage.
I opted for potato dumplings and red cabbage.
-Mahlzeit-




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