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Rabbit In Blue Cheese and Mustard Sauce

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  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)

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: 
Main Dish
Slow Cooked
Preparation Time: 
5 Minutes
Cook Time: 
520 Minutes
Ready In: 
525 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 603 Calories from Fat 212

% Daily Value*

Total Fat 24 g36.5%

Saturated Fat 12.1 g60.5%

Trans Fat 0 g

Cholesterol 325.1 mg108.4%

Sodium 582.9 mg24.3%

Total Carbohydrates 7 g2.3%

Dietary Fiber 0.39 g1.6%

Sugars 1.3 g

Protein 81 g162.8%

Vitamin A 6.7% Vitamin C 0.28%

Calcium 21.5% Iron 61.8%

*Based on a 2000 Calorie diet

Rabbit In Blue Cheese And Mustard Sauce Recipe