Mustard Cream Rabbit with Bacon

Mustard Cream Rabbit with Bacon
Mustard Cream Rabbit with Bacon

photo by Lizzie Munro


1 rabbit, cut up
salt & pepper
4 strips raw bacon
2 lg. shallots, chopped (or 1/2 C. onion, chopped)
1/2 C. white wine (or chicken broth)
1/4 C. water
1/2 C. grainy mustard (like Dijon)
1 tsp. dried thyme
1/2 C. heavy cream
1/4 C. fresh parsley, chopped (2 T. dried)

Season rabbit pieces with salt & pepper. Cook bacon in skillet until crisp.  Remove bacon and cool on paper towels.  Brown rabbit pieces in bacon fat over medium-high heat, in batches if necessary.  Place in 9″x13″ baking pan.  Preheat oven to 350 degrees. Saute shallots (onions) in skillet until translucent 3-4 minutes.  Pour white wine into pan, scraping up any browned bits. Turn heat to high. Add water, mustard, and thyme.  Bring to a rolling boil. Pour over rabbit pieces.  Cover pan with foil and bake at 350 for 45 min-1 hour until meat is very tender and falling off the bone. Remove rabbit pieces to serving platter. Stir cream and parsley into sauce and pour over rabbit.  Sprinkle with crumbled bacon. Serve with rice or crusty bread.

Variation: This dish can be prepared quickly by using boneless cooked meat from one rabbit (see directions above for ‘Boneless Rabbit Meat’). Simply prepare the sauce and stir in the rabbit meat. Heat to a gentle simmer, top with bacon, and serve.

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