Braised Rabbit with Mustard and Rosemary Sauce

by JR Meats on March 17, 2015

This recipe comes from The Grass-fed Gourmet Cookbook by Shannon Hayes, a wonderful resource for folks who prefer grass-fed meats. According to the author, many recipes that work for chicken also work for rabbit. Enjoy!

1 cup all-purpose flour
2 teaspoons course salt
1 teaspoon freshly ground black pepper
1 rabbit, about 3 pounds, cut into 8 pieces
4-6 Tablespoons unsalted butter
1 onion, coarsely diced
1 cup dry white wine
2 cups chicken broth
½ cup Dijon mustard
2 Tablespoons finely chopped rosemary

Combine flour, salt and pepper in shallow bowl. Dredge rabbit pieces in the flour mixture.
Heat 2 Tablespoons butter in heavy, deep skillet. Brown the rabbit on all sides, about 4 minutes per side, and remove to a dish and keep warm. If necessary, add more butter to the skillet while browning the meat.
Add the remaining 2 Tablespoons butter to the skillet. Saute the onion over medium heat until translucent. Add the wine and broth, and simmer until the sauce is reduced by one-third, scraping up any browned bits.
Return the rabbit to the skillet, cover, and simmer over medium-low heat for 45 minutes, or until tender.
Remove the rabbit to a warm platter, and tent loosely with foil. Continue simmering the sauce until reduced by half, stirring frequently. Whisk in the mustard and rosemary, and simmer until thickened. Spoon the sauce over the rabbit and serve.

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