Best Sautéed Rabbit With Mustard Sauce Recipes

WHITE WINE-BRAISED RABBIT WITH MUSTARD

Steps:

• Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
• Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.
• Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
• Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
• Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
• Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)
• Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
• Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.

RABBIT IN MUSTARD SAUCE

Steps:

• Rub the mustard all over the rabbit. Let stand for 3 hours. About 15 minutes before rabbit is ready, saute the bacon in a large, deep skillet until crisp. Remove bacon with a slotted spoon. Add the onion and cook until translucent, about 5 minutes.
• Wipe the mustard off of the rabbit. Toss with the flour. Add the butter to the pan. Working in 2 batches, saute rabbit pieces until golden on both sides, about 8 minutes for each batch. Remove rabbit from pan and set aside.
• Pour the wine into the pan. Over medium-high heat, simmer while scraping up browned bits from the bottom of the pan.
• Add the chicken broth, thyme, rosemary and bay leaf. Add the rabbit. Bring to a simmer. Reduce heat so that liquid barely simmers. Cook until rabbit is tender, about 1 hour and 15 minutes, skimming top as necessary.
• Remove rabbit from pan. Increase heat. Simmer sauce until thickened, about 20 minutes. Stir in cream. Simmer for 5 minutes.
• Stir in salt and pepper. Remove bay leaf. Return rabbit to the pan. Stir in parsley. Serve with noodles.

RABBIT IN MUSTARD SAUCE (BURGUNDY, FRANCE)

Steps:

• Cut the rabbit up into six pieces and rub it all over with dijon mustard. Let marinade in the fridge, covered, for three or four hours.
• Fry the bacon over medium heat until lightly browned, then drain on paper towels. Pour off all but about a tablespoon of oil from the skillet, then add peanut oil and the rabbit pieces with the mustard.
• Saute for 10 minutes or until brown, turning once.
• Add the bacon, onion, herbs and white wine. Bring to a boil, then reduce heat and cover. Simmer for 45 to 50 minutes or until tender.
• Add the half and half. Stir and cook for another five minutes. Remove the bay leaf and discard. Arrange the rabbit on a serving plate, leaving the sauce in the pot.
• If your sauce needs thickening, mix the flour with the softened butter and wisk inches Boil for one or two minutes or until thick. Serve the rabbit with the sauce spooned over.

RABBIT WITH MUSTARD SAUCE

Steps:

• Finely chop onion. Pat rabbit pieces dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderate heat until hot but not smoking and brown rabbit pieces on all sides in 2 batches. Transfer rabbit as browned to a large bowl.
• In skillet cook onion in 1 tablespoon butter over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced by about half. Return rabbit to skillet and add broth. Simmer rabbit, covered, until tender, about 40 minutes.
• Transfer rabbit to cleaned large bowl and boil sauce until reduced to about 2 cups. In a small bowl whisk together 1/4 cup sauce and mustard and whisk mixture into sauce. In another small bowl stir cornstarch into 1 tablespoon cold water and whisk into sauce. Simmer sauce, whisking, 3 minutes, or until thickened. Whisk in remaining tablespoon butter, parsley, and salt and pepper to taste. Return rabbit to skillet and cook over moderately low heat, turning rabbit to coat with sauce, until heated through.

RABBIT TENDERLOIN WITH SAUTEED SPINACH AND CREOLE MUSTARD SAUCE

Steps:

• To make the mustard sauce: Bring the cream to a boil in a small saucepan over medium heat; whisk in the mustard and sour cream and simmer for 5 minutes; keep warm.
• Mix the flour with 1 teaspoon of the seasoning.
• Season each tenderloin evenly with the remaining 4 teaspoons of seasoning.
• Heat the oil to 360F in a large skillet.
• Coat each tenderloin with the seasoned flour and fry until golden, about two minutes on each side.
• Remove from pan and drain on absorbent paper.
• Add butter and sesame seeds; let seeds brown for about ten seconds.
• Add spinach and vegetable seasoning and cook until wilted, about two minutes.
• Add stock and cook for an additional minute.
• To serve, place 1/4 cup of warm mustard sauce on each of four plates.
• Divide the spinach evenly on each plate.
• Make four or five small slices in each tenderloin and place each over a bed of spinach.
• Serve with Rabbit Sausage Recipe #404348 (if you wish to reduce the time and preparation, omit the sausage).