The rabbit was such a hit last time that I decided to make another one but this time I wanted to try a different recipe. This time I sifted through several recipes but most called for cream or creme fraiche which doesn’t work with my dairy-free diet. I used this recipe from epicurious
as a jumping off point.
A rabbit cut into pieces
Coconut oil for browning
1 medium onion
Rabbit liver, heart and kidneys
1 clove garlic
2/3 cup Dry white wine
Chicken broth to cover
3 oz Dijon mustard (Moutarde Maille is my favorite)
2 T chopped parsley
1. Preheat the oven to 300 F.
2. Brown the rabbit pieces in several batches until golden on all sides.
3. In a food processor, process the liver, heart, onion, pancetta and garlic. When the rabbit pieces are all browned remove them from the pan to a casserole and fry the onion mixture until it begins to brown (2 or 3 minutes). Add the wine and bring to a boil to reduce by half.
4. Pour the wine and onion mixture over the rabbit pieces and add broth to cover, the carrot, and the pinch of tarragon. Heat until just beginning to boil. Put into the oven and cook until the rabbit is tender, about 45 minutes.
5. Remove the rabbit pieces to a bowl and reduce the sauce over high by about half. Take some of the sauce and mix with the mustard in a small bowl, then beat the mustard mixture into the sauce. Simmer while beating for a couple of minutes.
6. Pour the sauce over the rabbit and sprinkle with chopped parsley.
Rabbit meat is something like chicken but more tender. This recipe might work with chicken if the cooking time were lengthened.