Rabbit in a Mushroom and Mustard Sauce - Edible Santa Barbara and Wine Country
A comforting French classic, Rabbit in Mushroom and Mustard Sauce combines tender rabbit, Dijon mustard, crème fraiche, and savory mushrooms.
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Ingredients
- 2 or 3 whole rabbits (depending on the size, each cut into 6 pieces)
- 1 cup Dijon mustard
- Salt
- pepper
- Olive oil
- 3 tablespoons butter
- 5 cups chicken stock
- 1½ pounds crimini (or button mushrooms, thinly sliced)
- 8 shallots (peeled and quartered)
- ⅓ cup crème fraiche
- Minced chives and parsley (for garnish)
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