Rabbit In Mustard Sauce
|Olive oil||4 Tablespoon|
|Rabbit||3 Pound, cut up|
|Garlic||2 Clove (10 gm), crushed|
|Yellow onions||2 , peeled and sliced|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Leek||3 , sliced lengthwise once, then in 2-inch slices wash these very carefully as they may be full of mud|
|Dijon mustard||1 1⁄2 Tablespoon (Grey Poupon Is Fine)|
|Half and half/Mock cream||1⁄2 Cup (8 tbs)|
|Ground black pepper||To Taste|
|Chopped parsley||1⁄4 Cup (4 tbs) (For Garnish)|
Heat a 6- to 8-quart Dutch oven and add the oil.
Saute the rabbit pieces until brown on all sides, about 10 minutes.
Remove to a plate.
Add the garlic and onions to the oil and saute until clear.
Add the four herbs to the pot, along with the wine and the rabbit.
Cover and simmer until the meat is tender, about 35 minutes.
Add the leeks to the pot, cover, and cook 5 more minutes.
Remove the meat from the pot to a large heated platter.
Add the mustard and half-and-half to the pot, bring to a boil, turn to a simmer, and cook for 5 minutes.
Add salt and pepper to taste.
Serve a third of the sauce over the rabbit, with the remaining sauce being offered for the sake of noodles or rice.
I like this with Risotto with Mushrooms, Carrots and Zucchini, and a salad with Pesto Vinaigrette.