Name: Rabbit with mustard
Prep time: 45 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: Salt and freshly ground black pepper; ½ cup dry white wine; ½ cup Dijon mustard; 1 tablespoon sherry vinegar; 2 cups fresh bread crumbs, more or less; 8 cloves garlic, peeled and lightly crushed; One 2- to 3-pound rabbit, cut into 10 pieces; 3 tablespoons butter (or use all oil); 15 small shallots or pearl onions, peeled; 4 sprigs thyme; Minced parsley for garnish; 2 tablespoons extra-virgin olive oil

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
45 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Similar to the first presentation, but finished with a coating of Dijon mustard and bread crumbs—you might call this devilled rabbit. Serve with a salad and sautéed potatoes.

Ingredients

2 tablespoons extra-virgin olive oil
3 tablespoons butter (or use all oil)
One<

Main course

Method

Preheat the oven to 400°F. Put the oil and 2 tablespoons of the butter in a large ovenproof skillet and turn the heat to medium-high. When the butter melts, add the rabbit pieces and turn the heat to high. When the rabbit begins to brown, turn the heat to medium

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of