WHITE RABBIT

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White Rabbit image

After a couple of weeks of eating our way through more than 10kgs of tomatoes, I wanted rabbit but I wanted it white. I found a similar recipe on the net but simplified it to suit my pantry (white wine rather than verjuice, dijon mustard rather than truffled mustard and sour cream instead of mascarpone). I cooked this on the stove top, but you could do it in a slow to moderate oven too. The prep time is a bit of a guess-I'm expecting most people would get their rabbit already in pieces-I had to cut my own wild rabbit up!

Provided by JustJanS

Categories     Rabbit

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 kg rabbit joint, seasoned with salt and pepper
1 tablespoon oil
1 onion, finely sliced (I had to use red)
40 g pancetta, roughly chopped
2 garlic cloves, crushed
1/2 cup white wine
1 cup chicken stock
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 bay leaf
1/3 cup chopped parsley
2 tablespoons light sour cream

Steps:

  • Heat the oil in a large, heavy lidded pan and add the rabbit, turning to seal on all sides. Remove to a plate.
  • Add the onion and pancetta and cook for a couple of minutes until the onion is softened, add the garlic and cook a minute or so more.
  • Add the wine, stock, mustard thyme and bay leaf and stir to combine scraping any brown bits off the bottom. Bring to the boil.
  • Return the rabbit to the pan, bring to the boil, reduce to a simmer and cover.
  • Cook over a low heat for around two hours or until the rabbit is very tender.
  • Remove the rabbit and keep warm.
  • Bring the liquid to a fast boil and cook until it's a sauce consistency. Remove from the heat and whisk in the sour cream and parsley.
  • We served the rabbit and this sauce over mash.

Nutrition Facts : Calories 444.8, Fat 19, SaturatedFat 5.3, Cholesterol 147.1, Sodium 242, Carbohydrate 7.2, Fiber 0.9, Sugar 2.5, Protein 52.7

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