Braised Rabbit with Mustard Cream Sauce
Rabbit pieces braised in white wine and finished with a Dijon mustard cream sauce.
- Servings: 4
Source: bucksofnebraska.com
Ingredients
- whole rabbits, cut into serving pieces
- butter
- olive oil
- medium yellow onion, diced
- shallots, minced
- garlic, minced
- dry white wine
- chicken broth
- Dijon mustard
- heavy cream
- sprigs fresh thyme
- bay leaf
- fresh tarragon, chopped
- Kosher salt and black pepper
- Fresh parsley for garnish