Mustard-Cured Rabbit with Shallot Cream

Name: Mustard-Cured Rabbit with Shallot Cream
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.5 lbs, cut into 1-inch cubes rabbit; 3 tbsp grainy Dijon mustard; 2 medium, finely minced shallot; 1/2 cup heavy cream; 3/4 cup chicken stock; 2 tbsp olive oil; 1 tbsp all-purpose flour; 1/2 tsp salt; 2 tbsp, chopped fresh parsley

Rabbit braised in a tangy Dijon mustard and shallot sauce, finished with a velvety cream finish.

Cuisine: French

Category: One Pot

Prep: 20 minutes. Cook: 35 minutes.

Serves 4.

Ingredients

1.5 lbs, cut into 1-inch cubes rabbit
3 tbsp grainy Dijon mustard
2 medium, finely minced shallot
1/2 cup heavy cream
3/4 cup chicken stock
2 tbsp olive oil
1 tbsp all-purpose flour
1/2 tsp salt
2 tbsp, chopped fresh parsley

Instructions

Step 1: Pat rabbit cubes dry, then season with 1/2 tsp salt.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add rabbit in a single layer and sear for 4 minutes per side until deeply browned; remove and set aside.
Step 3: Reduce heat to medium, add minced shallots to the skillet, and cook for 2 minutes until softened. Stir in 3 tbsp grainy Dijon mustard and cook for 1 minute until fragrant.
Step 4: Whisk in 3/4 cup chicken stock and 1 tbsp all-purpose flour, then bring to a simmer and cook for 2 minutes until thickened.
Step 5: Return rabbit to the skillet, coating evenly. Simmer uncovered for 20 minutes, stirring occasionally, until rabbit is tender.
Step 6: Stir in 1/2 cup heavy cream and cook for 2 more minutes until sauce thickens slightly. Remove from heat, stir in 2 tbsp chopped parsley, and serve immediately.