Tag Archives: dinner parties

Braised Rabbit in White Wine, Mustard and Thyme

15 Oct

A couple of weeks ago, I ran into an old friend/cooking teacher – Chef MikeC and, now new friend, Chef Mark Dessert (I know right!! Fantastic last name! for a chef!) I got so excited that I wanted to have them over for dinner. I knew right then and there I had to make something that I had never made before… what a perfect opportunity to learn something new! So I thought to make Rabbit.

I immediately called the butcher I usually go to – Baron’s Meat and Poultry but they didn’t have the rabbit I needed… so I then started to ask around to figure out plan B. I was directed to go to The Local Butcher Shop. I love it there! The people that work there are so nice and wonderful. I will definitely be going back.

The rabbit we cooked that night was amazing. So tender, juicy… flavorful… wonderful! I loved cooking this too. It was so easy and I was able to leave in on the stove and go entertain my friends. This was the perfect meal on a nice Saturday night. We served it with garlic confit mashed potatoes and a fresh green salad. I paired the rabbit with a nice oaky Chardonnay from Deerfield Winery.

BraisedRabbit

Rabbit

Adapted from Simply Recipes

Ingredients:

  • 1 rabbit – about 3 pounds, cut into serving pieces (I get my butcher to cut it up for me)
  • Salt
  • 4 tablespoons butter
  • 2 large shallots, chopped
  • 1 1/2 cups of white wine
  • 1/2 cup water
  • 1/2 cup whole grain mustard
  • 1 teaspoon fresh thyme
  • 4 sprigs of fresh thyme
  • 1/2 cup heavy cream

Take out your rabbit 30 minutes prior to cooking – you want your rabbit to be at room temperature. Put salt and pepper on your rabbit.

Melt the butter in a pan and brown the rabbit – about 4 minutes on each side. You might want to do this in batches – you don’t want to crowd the pan! Once the rabbit has browned, remove from the pan and put into a bowl. Sauté the shallots until golden brown and fragrant.

Add the white wine to the pan, scraping the brown bits from the bottom of the pan (makes it more flavorful!) Add the mustard, thyme, and water. Bring to a boil. At this point, taste the sauce and add more salt and pepper if needed.

Add the rabbit pieces to the pan – coat the rabbit with the sauce. Drop the heat to medium/low and cover for 45 minutes. You want the meat to be super tender and basically fall off the bone. You might need to extend the time to 1 hour, but not much more. Wild rabbits sometimes need more time.

When the rabbit is done, remove the rabbit and place on a heated platter. Turn the heat back up to reduce the sauce about half. Turn off the heat and add the cream. Stir to combine. Pour sauce over the rabbit and serve.

With side dishes and a 3.3 pound rabbit, I was able to feed 6 people. We also served burrata with some bread.

My soul was extremely happy that night. Warmed by wonderful food and great company.

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