Rabbit Fricassee with Rosemary Dijon Mustard Sauce
Rabbit, happily, is getting easier to find at local butcher shops and grocery stores these days. It’s flavorful and one of the most sustainable meat animals raised today.
Ingredients
3 to 4 Tbsp. Dijon mustard
1 cup dry, full-flavored white wine
¼ cup finely chopped shallots
1 ½ Tbsp. chopped fresh rosemary, divided
A 3-pound rabbit, cut into 4 to 5 pieces
Salt and pepper
2 Tbsp. olive oil
2 cups chicken stock
½ cup heavy cream
Directions
Combine mustard, wine, shallots and 1 tablespoon rosemary in a baking dish. Add rabbit pieces, coat them with mixture, cover and marinate 3 to 10 hours in refrigerator, turning them occasionally if possible.
Remove rabbit; reserve marinade.
Heat a large, heavy skillet over medium-high flame for a few minutes. Meanwhile, dry meat with paper towels; season with salt and pepper.
Add olive oil to pan and brown rabbit 3 to 4 minutes per side (work in batches to avoid crowding the skillet). Transfer meat to a platter.
Add marinade to pan; bring to simmer, scraping up flavorful bits from the bottom. Add chicken stock; bring to simmer and let it cook a few minutes.
Return rabbit to the pan (pieces can be crowded now), cover tightly, reduce heat to low and cook gently 25 minutes.
Turn rabbit pieces over, cover pan and cook until meat is very tender, another 25 to 40 minutes. Transfer rabbit to a platter.
Raise heat to high; add cream and remaining rosemary. Simmer hard, stirring often, until sauce is reduced by about one-third. Season with salt and pepper. Lower flame, return rabbit to pan and heat through gently.
Suggestions
Serve this classic preparation with boiled red potatoes that have been “fork-smashed” with hot milk and softened butter.
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