Rabbits are dumb! 2223

Here is a very good recipe from CafŽ de FŽdŽrations in Lyons Patricial Wells published in her Bistro Cooking. I posted it some six years ago.

Victor

Lapin ˆ la Moutarde CafŽ de FŽdŽrations CafŽ de FŽdŽrations' Rabbit with Mustard Sauce

1 fresh rabbit (about 2 1-2 pounds; 1.25 kg), cut into 7 to 8 serving pieces (or subsbreastute chicken) 1-2 cup (12.5 cl) imported Dijon mustard Salt and freshly ground black pepper 3 tablespoons peanut oil 1 tablespoon (1-2 ounce; 15 g) unsalted butter 1 bottle (75 cl) dry white wine 2 medium onions, finely chopped 1 tablespoon superfine flour, such as Wondra Several branches of fresh thyme, or 1 teaspoon dried thyme 1 imported bay leaf Chopped fresh parsley

1. Evenly brush one side of each rabbit piece with some of the mustard. Season generously with salt and pepper. Heat the oil and butter in a large nonreactive skillet over medium heat. When the fat is hot but not smoking, add several of the rabbit pieces, mustard side down; do not crowd the pan. You will have to cook this in several batches. Cook until brown, about 10 minutes. Turn the rabbit and brush the second side with additional mustard. Season with salt and pepper. Cook until golden brown, another 10 minutes. Transfer the rabbit to a large platter and continue cooking in this manner until all the rabbit is browned.

2. Add several tablespoons of the wine to the skillet and scrape up any browned bits that stick to the pan. Add the onions and cook, stirring, until golden brown, about 5 minutes. Remove the skillet from the heat. Sprinkle the flour over the onions and stir to coat. Pour in the remaining wine, the thyme, and bay leaf. Add all the rabbit pieces. Return the skillet to medium heat and simmer until the rabbit is very tender and the sauce begins to thicken, about 1 hour.

3. Transfer the rabbit and sauce to a warmed platter and sprinkle with parsley. Serve immediately, over buttered fresh noodles or rice. Yield: 6 servings