Well, the rabbit wasn't from France, but the preparation certainly was French. Liberally coat the rabbit pieces with Dijon mustard...I used a grainy type. Pan sear both sides. Make sure that you don't crowd the pan...you may need to do this in two batches as I did. Place seared rabbit on plate.
Pour in about 1/4 cup of dry white wine and scrape up any browned bits. Then add a diced onion and cook until slightly brown about 4 minutes. Remove pan from heat and add 2-3 tablespoons flour and stir. Add the rest of the bottle of wine (ok, so maybe you've had a glass), stir and then add rabbit along with its juices.
Simmer for about one hour until meat is tender. During this time, the sauce will thicken up. If it is too thick for your taste, just add a little more water.
Serve with steamed rice or noodles. Garnish with parsley, if you like.
Bon Appetit!
Chef Kathy Dederich
Friday, November 1, 2013
French Rabbit
Well, the rabbit wasn't from France, but the preparation certainly was French. Liberally coat the rabbit pieces with Dijon mustard...I used a grainy type. Pan sear both sides. Make sure that you don't crowd the pan...you may need to do this in two batches as I did. Place seared rabbit on plate.
Pour in about 1/4 cup of dry white wine and scrape up any browned bits. Then add a diced onion and cook until slightly brown about 4 minutes. Remove pan from heat and add 2-3 tablespoons flour and stir. Add the rest of the bottle of wine (ok, so maybe you've had a glass), stir and then add rabbit along with its juices.
Simmer for about one hour until meat is tender. During this time, the sauce will thicken up. If it is too thick for your taste, just add a little more water.
Serve with steamed rice or noodles. Garnish with parsley, if you like.
Bon Appetit!
Chef Kathy Dederich
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