Cafe des Federations's Rabbit With Mustard Sauce
- 1 rabbit (2 1/2 to 3 1/2 pounds), cut into about 8 pieces, bone in
- 1/2 cup Dijon mustard
- Salt and freshly ground black pepper
- 3 tablespoons peanut oil
- 1 tablespoon unsalted butter
- 1 bottle dry white wine
- 2 medium onions, finely chopped
- 1 tablespoons superfine flour, like Wondra
- 3 branches thyme
- 1 bay leaf
- Chopped flat-leaf parsley
- Brush one side of each rabbit piece with mustard, then season with salt and pepper.
- Heat the oil and butter in a large nonreactive pan over medium heat.
- When the fat is hot but not smoking, add several rabbit pieces, mustard side down.
- You may need to cook them in batches, so as not to crowd the pan.
- Cook until browned, about 10 minutes, and then brush the uncooked top of each piece with the remaining mustard.
- Season with salt and pepper; flip and cook until brown, 10 minutes more.
- Transfer to a large platter and continue cooking in this manner until all the rabbit is browned.
- Add several tablespoons of the wine to the pan and scrape up the browned bits.
- Add the onions and cook, stirring, until golden, about 5 minutes.
- Remove the pan from the heat.
- Sprinkle the flour over the onions and stir to coat.
- Pour in the remaining wine, the thyme and bay leaf.
- Add the rabbit.
- Return the pan to medium heat and simmer until the rabbit is tender and the sauce begins to thicken, about 1 hour.
- Transfer the rabbit to a warmed platter.
- Discard the thyme and bay leaf.
- Reduce the sauce to the desired thickness; then season to taste with salt and pepper.
- Pour the sauce over the rabbit and sprinkle with parsley.
- Serve immediately over buttered noodles or rice.
rabbit, dijon mustard, salt, peanut oil, unsalted butter, white wine, onions, flour, thyme, bay leaf, flatleaf parsley
Taken from cooking.nytimes.com/recipes/11708 (may not work)