Ingredients for Brandied Rabbit In Mustard Sauce
- 1.5 lbs bone-in rabbit, cut into serving pieces
- Olive Oil
- 2 tbsp butter
- 1 medium onion, chopped
- Whole Cloves
- Bouquet Garni
- 1 tsp salt
- 1/4 cup brandy
- Whipping Cream
- Dijon Mustard
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How to Make Brandied Rabbit In Mustard Sauce
- Season rabbit pieces generously with salt and pepper.
- Melt butter in a large oven-safe skillet or Dutch oven over medium-high heat.
- Brown rabbit pieces on all sides, about 5-7 minutes. Remove rabbit from skillet and set aside.
- Add chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth, ensuring no lumps form.
- Stir in Dijon mustard, brandy, and thyme.
- Return rabbit to the skillet.
- Bring to a simmer, then cover and transfer to a preheated oven at 350°F (175°C).
- Bake for 45-50 minutes, or until rabbit is tender.
- Remove from oven and stir in heavy cream. Simmer for a few minutes to thicken the sauce slightly.
- Garnish with fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
10g
Fat
57g
Carbs
2g
