Rabbit Sautéed with Mustard

Name: Rabbit Sautéed with Mustard
Ingredients: 1 tablespoon fresh thyme (1 teaspoon dried); ⅓ cup Dijon mustard; 5 tablespoons olive oil; 1 tablespoon fresh thyme (1 teaspoon dried); Kosher or sea salt and freshly ground pepper; One 3-to-4-pound rabbit, cut into serving pieces; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2½ cups rich chicken or vegetable stock; 2½ cups rich chicken or vegetable stock; ¾ cup heavy (whipping) cream; 1 cup dry white wine; Drops of fresh lemon juice; 2 tablespoons chopped mixed fresh herbs, such as parsley, chives, tarragon, and chervil; 2 tablespoons chopped mixed fresh herbs, such as parsley, chives, tarragon, and chervil; 2 tablespoons chopped mixed fresh herbs, such as parsley, chives, tarragon, and chervil; 2 tablespoons chopped mixed fresh herbs, such as parsley, chives, tarragon, and chervil; 2 tablespoons chopped mixed fresh herbs, such as parsley, chives, tarragon, and chervil; 4 ounces pancetta or good-quality bacon, finely diced; 4 ounces pancetta or good-quality bacon, finely diced; 1 cup sliced sweet red or white onion; 1 cup sliced sweet red or white onion; 1 cup diced mushrooms; 2 cups finely sliced green cabbage

Preparation info

Serves
4

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

I explored the world of rabbit in great detail in my first book, American Game Cooking, but this new recipe begged for inclusion here. I continue to be befuddled by why rabbit hasn’t become more of a staple in the American kitchen, considering its great value as a lean, very low-fat meat. It’s a favorite here in the wine country because it’s so versatile. Because rabbit “tastes like chicken,” this re

Ingredients

Main course
Gluten-free

Ingredients

Method