Braised Rabbit with Mustard Sauce

Ingredients

• Fresh parsley (1 tablespoon, chopped)
• Fresh thyme (1 tablespoon)
• Heavy cream (1/2 cup)
• Dijon mustard (3 tablespoons)
• Chicken broth (2 cups)
• White wine (1 cup)
• Garlic (2 cloves, minced)
• Onions (2, chopped)
• Butter (2 tablespoons)
• Olive oil (2 tablespoons)
• Salt and pepper (to taste)
• Rabbit (1 whole, cut into pieces)

Instructions

1. Season the rabbit pieces with salt and pepper.
2. Heat the olive oil and butter in a large Dutch oven over medium heat.
3. Add the rabbit pieces and brown on all sides, then remove and set aside.
4. In the same pot, add the onions and garlic and cook until softened.
5. Add the wine, scraping the bottom of the pot to loosen any browned bits.
6. Return the rabbit to the pot, add the chicken broth, mustard, and thyme. Bring to a simmer, cover, and cook for 1.5 hours.
7. Remove the rabbit from the pot and set aside. Stir in the heavy cream and parsley, then return the rabbit to the pot and cook for an additional 10 minutes.
8. Serve the rabbit with the mustard sauce.