Lapin a la Moutarde (Mustard Rabbit)
- 1 rabbit, cut up
- 2 tablespoons Dijon-type mustard
- 2 tablespoons softened butter
- 1 tablespoon olive oil
- 1 cup dry white wine
- Coarse salt and freshly ground pepper to taste
- 1 cup fresh heavy cream
- Fresh-chopped parsley to garnish
- Wipe the rabbit pieces with paper towels and coat with a mixture of the mustard butter and oil.
- Preheat oven to 400 degrees.
- Arrange in a greased casserole and pour in the white wine.
- Cook, covered, for 45 minutes, basting frequently.
- Season with salt and pepper and remove from casserole.
- Pour in the cream and over low heat on top of the stove scrape up the cooking juices.
- Correct seasonings.
- Return the rabbit to the pan and coat thoroughly with sauce.
- Serve in a heated casserole dish, sprinkled with parsley.
rabbit, butter, olive oil, white wine, salt, fresh heavy cream, freshchopped parsley
Taken from cooking.nytimes.com/recipes/5677 (may not work)