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Rabbit In Blue Cheese And Mustard Sauce

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Ingredients
  Frying rabbit 3 Pound, cut up
  Ground pepper To Taste
  Dry savory 1 1⁄2 Teaspoon
  Bay leaf 1
  Dijon mustard 1⁄4 Cup (4 tbs)
  Dry white wine 3 Tablespoon
  Cornstarch 1 Tablespoon
  Whipping cream 1⁄3 Cup (5.33 tbs)
  Crumbled blue veined cheese 1⁄2 Cup (8 tbs)
Directions

Rinse rabbit and pat dry; then arrange, overlapping pieces slightly, in a 4-quart or larger electric slow cooker.
Sprinkle with pepper, thyme, and savory; insert bay leaf between 2 rabbit pieces.
Mix mustard and wine; pour over rabbit.
Cover and cook at low setting until meat in thickest part is very tender when pierced (6 1/2 to 8 1/2 hours).
Carefully lift rabbit to a warm serving dish; keep warm.
Mix cornstarch and cream; blend into cooking liquid.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 10 more minutes).
Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted.
Pour sauce over rabbit; sprinkle with remaining 1/4 cup cheese.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Meat
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
520 Minutes
Ready In: 
525 Minutes
Servings: 
4

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