Rabbit In Blue Cheese and Mustard Sauce
|Frying rabbit||3 Pound, cut up|
|Ground pepper||To Taste|
|Dry savory||1 1⁄2 Teaspoon|
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Dry white wine||3 Tablespoon|
|Whipping cream||1⁄3 Cup (5.33 tbs)|
|Crumbled blue veined cheese||1⁄2 Cup (8 tbs)|
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.