Recipe Detail Page | LCBO

Ingredients

• 1 whole rabbit, 3 to 4 lbs (1.36 to 1.81 kg), cut into six pieces (two forelegs, two hind legs and saddle cut in half crosswise)
• 1 1/2 tsp (7 mL) fine sea salt
• 2 tbsp (30 mL) unsalted butter, divided
• 1 tbsp (15 mL) canola oil
• 1/2 lb (225 g) shallots, about 6 large, cut into 1/4-inch (5-mm) rounds
• 1/2 cup (125 mL) dry, unoaked white wine
• 1 tbsp (15 mL) all-purpose flour
• 2 cups (500 mL) unsalted chicken stock, preferably homemade
• 1 tbsp (15 mL) whole-grain mustard, preferably Kozlik’s Triple Crunch
• 1 bay leaf
• 1/2 cup (125 mL) heavy cream
• 1 tbsp (15 mL) chopped capers
• 2 tbsp (30 mL) Dijon mustard