Dijon Mustard & White Wine Braised Rabbit
If you want to add more gluten free recipes to your repertoire, Dijon Mustard & White Wine Braised Rabbit might be a recipe you should try. One serving contains 641 calories, 76g of protein, and 27g of fat. For $6.2 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. It can be enjoyed any time, but it is especially good for valentin day. This recipe from Food Republic has 132 fans. It works well as a main course. Head to the store and pick up garlic, white wine, unsalted butter, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 25 minutes. Overall, this recipe earns a solid spoonacular score of 64%. If you like this recipe, you might also like recipes such as White Wine Braised Chicken with Mustard and Thyme, Braised Rabbit with Mustard and Fennel, and Rabbit in a White Wine, Bacon, Onion and Mushroom Sauce.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 75 minutes
Ingredients:
1/4 cup bacon, chopped
1/2 cup Dijon mustard
4- 5 sprigs rosemary, fresh
3 cloves garlic, chopped
2 cups chicken stock, low sodium
1 onion, sliced
2 small rabbits, skinned and cut into pieces*
2 tablespoons unsalted butter
vegetable oil, for cooking
2 cups white wine
Equipment:
paper towels
frying pan
pot
whisk
bowl
Cooking instruction summary:
Directions: * You can order this from your butcher.In a large heavy bottomed pot, add enough oil to coat the bottom of the pan. Season rabbit pieces with salt and pepper and brown in batches. Reserving on paper towel lined tray.Deglaze the pan with a splash of the white wine. Reduce the heat to low and add the bacon pieces. Cook over medium-low heat to render out the fat and let the pieces get lightly browned. Remove the bacon and add the onion. Cook stirring occasionally until the onions are transluscent and soft.In a separate bowl whisk together the remaining wine, chicken stock and dijon.Add the garlic to the pot and cook stirring constantly so as not to burn for 2 minutes. Add the browned rabbit pieces and bacon back to the pot. Cover with the wine, stock and Dijon mixture. Add the rosemary and bring to a simmer.Cover the pot tightly with a lid. Simmer for 45 minutes to an hour or until the rabbit is tender. Remove the lid and check the consistency of the liquid. You want it thick enough to coat the back of a spoon. If it still too thin, remove the rabbit pieces and turn the heat to high to reduce the sauce more. Finish by adding the butter and adjusting the seasoning with salt and pepper.Serve with rice or buttered noodles.
Step by step:
1. * You can order this from your butcher.In a large heavy bottomed pot, add enough oil to coat the bottom of the pan. Season rabbit pieces with salt and pepper and brown in batches. Reserving on paper towel lined tray.Deglaze the pan with a splash of the white wine. Reduce the heat to low and add the bacon pieces. Cook over medium-low heat to render out the fat and let the pieces get lightly browned.
2. Remove the bacon and add the onion. Cook stirring occasionally until the onions are transluscent and soft.In a separate bowl whisk together the remaining wine, chicken stock and dijon.
3. Add the garlic to the pot and cook stirring constantly so as not to burn for 2 minutes.
4. Add the browned rabbit pieces and bacon back to the pot. Cover with the wine, stock and Dijon mixture.
5. Add the rosemary and bring to a simmer.Cover the pot tightly with a lid. Simmer for 45 minutes to an hour or until the rabbit is tender.
6. Remove the lid and check the consistency of the liquid. You want it thick enough to coat the back of a spoon. If it still too thin, remove the rabbit pieces and turn the heat to high to reduce the sauce more. Finish by adding the butter and adjusting the seasoning with salt and pepper.
7. Serve with rice or buttered noodles.
Nutrition Information:
covered percent of daily need
