Rabbit with Mustard Sauce

Serves 4
"Delicious! With a fresh rabbit from Craig's Butchery." Quote from Salt & Pepper Jenny Meaney.

Ingredients

• 1 Rabbit cut into 8 pieces 2 Tblspns veg. Oil
• 2 1/2 Tblspns butter
• 2/3 cup finely chopped shallots
• 1 1/4 cups dry white wine
• 1 3/4 cups chicken stock
• 2 tspn dijon mustard
• 2 tblspns whole grain mustard
• 1 tspn cornflour in tblspn cold water
• 2 tblspns chopped fresh flat leaf parsley

Method

1. Pat rabbit pieces dry, season with salt and pepper.
2. Brown rabbit in heated oil in skillet(heavy base), about 6 minutes.
3. Pour off oil from skillet.
4. Melt 1 tblspn butter over moderate low heat, add shallots & cook until softened, about 3 minutes.
5. Add wine, bring to boil & reduce volume by half.
6. Return rabbit to pan, along with stock, simmer, covered, until cooked, about 40-45 minutes.
7. Remove rabbit, reduce sauce to about 2 cups. Whisk about 1/4 cup sauce & mustards in a small bowl, then whisk into skillet.
8. Stir dissolved cornstarch into sauce, whisk until thickened.
9. Add remaining butter, parsley & season to taste.
10. Return rabbit to pan to heat through before serving.

Recipe courtesy "The Gourmet Cookbook" ed. Ruth Reichl 2004.