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Even if you are surprised, and even may be offended by the choice of this recipe, you must realize that the rabbit has always been a classic farm animal, just like the chicken, pig, or cow. If the hen gives eggs, the cow gives milk, the pig, and the rabbit have always been raised for their meat. So, if you are not vegetarian, consider consuming this animal more often, because, in addition to being versatile and delicious, they are also the champions of growth and rapid reproduction. Their carbon footprint is therefore very minimal compared to other slaughter animals, the source of your weekly meat consumption. And so the rabbit in your garden is simply a wild hare, as the one on your child's bed is a stuffed animal, and as Thumper in Bambi is just a children’s storybook personage.
Prep and cook time 1 hour
1 rabbit (cut into eight pieces)
2 oz virgin olive oil
2 tablespoons of unsalted butter
4 Medium French shallots (finely chopped)
3 cloves garlic (crushed and coarsely chopped)
1 tablespoon old-fashioned French mustard
1 tablespoon fine Dijon mustard
2 sprigs of fresh thyme
1 spoon fresh tarragon (chopped)
3/4 cup dry white wine (1/2 and ¼)
1 cup of organic poultry stock
1/4 cup flat parsley (chopped)
4 oz of fresh heavy cream
salt and pepper
Add Dijon mustard to a bowl, then roll the rabbit pieces so that they are all well coated by the mustard.
In a high-walled frying pan or preferably a Dutch oven, sear the rabbit pieces well over medium heat without making them burn, just well browned. Reserve.
Add olive oil, butter, shallot. Sauté well all by stirring regularly with a wooden spoon to peel the mustard from the bottom of the pan. Add the garlic and fresh thyme and 1/2 cup of white wine. On high heat, scrape well the bottom of the pan with a wooden spoon and let liquid reduce to 1/4, stirring consistently.
Return to low heat, and add the rabbit pieces in the saucepan, add the cup of poultry broth, mix, season with salt and pepper. Place the lid tightly on your Dutch oven and cook over low heat for 40 minutes.
Meanwhile in a small bowl, combine cream, tarragon, old-fashioned mustard, and the rest of the white wine.
Place the rabbit pieces in a hot dish and sprinkle with parsley.
Add your mixture from your bowl to the Dutch oven, mix everything well and cook over medium to heavy heat for a 1 minute. Pour the juice over the rabbit.
Serve, preferably accompanied with Fettuccine and butter.
When pairing we want to consider the color of the wine to match the color of the sauce (brown), the texture of the protein to match the body of the wine (soft, tender, moist = light to medium body), the tannins of the wine to match the starch component (boiled pasta = light tannins), and the vegetal ingredients to compliment the aromatics and flavors of the wine (bitter tangy mustard, green herbs). Here are some of our recommendations:
Onward Wines, Pinot Noir 2017, Hawkeye Ranch, Redwood Valley, Mendocino, North Coast, CA