Rabbit in Mustard Sauce
A simple way to prepare rabbit, the meat marinates and then roasts in its own sauce of zippy Dijon mustard mixed with crème fraîche and herbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Roasting pan
- Mixing bowl
- Plastic wrap
- Oven
- Baster
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mortar and pestle
- Tongs
Ingredients
- 2 rabbits (about 2 1⁄2 lbs. each), each cut into 6 to 8 pieces
- Kosher salt
- freshly ground black pepper
- 1⁄2 lb. pancetta or unsmoked bacon, cut into 1⁄4"-thick strips
- 1 1⁄2 cups crème fraîche
- 3⁄4 cup Dijon mustard
- 2 tbsp. roughly chopped fresh thyme
- 2 tbsp. roughly chopped fresh sage
- 2 tsp. black or yellow mustard seeds, crushed
- 8 cloves garlic, thinly sliced
- 4 bay leaves
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