Braised Rabbit with Mustard Cream Sauce

This is French country cooking adapted for wild Nebraska cottontails. Braising is the ideal method for rabbit because the low, slow heat keeps the lean meat moist while the white wine and cream sauce adds richness. The Dijon mustard cuts through the cream with a sharp, tangy bite that pairs beautifully with the mild meat. Serve it with crusty bread to soak up the sauce.

Ingredients

• 2 whole rabbits, cut into serving pieces
• 3 tbsp butter
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 shallots, minced
• 3 cloves garlic, minced
• 1 cup dry white wine (Chardonnay or Sauvignon Blanc)
• 1 cup chicken broth
• 3 tbsp Dijon mustard
• 3/4 cup heavy cream
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tbsp fresh tarragon, chopped (or 1 tsp dried)
• Kosher salt and black pepper
• Fresh parsley for garnish

Instructions

• Season the rabbit pieces generously with salt and pepper.
• Heat the butter and olive oil in a large Dutch oven over medium-high heat. Brown the rabbit on all sides in batches, about 3 minutes per side. Remove and set aside.
• Reduce heat to medium. Add the onion and shallots to the pot and cook for 4 minutes until softened. Add the garlic and cook 1 minute more.
• Pour in the white wine and scrape the bottom of the pot to deglaze. Let it reduce by half, about 3 minutes.
• Add the chicken broth, thyme, bay leaf, and 1 tablespoon of the Dijon mustard. Stir to combine.
• Return the rabbit pieces to the pot. The liquid should come about halfway up the meat. Bring to a simmer, cover, and cook on low heat for 1 hour until the rabbit is tender and the meat pulls easily from the bone.
• Remove the rabbit to a serving platter. Discard the thyme stems and bay leaf.
• Over medium heat, stir the remaining 2 tablespoons of Dijon mustard and the heavy cream into the braising liquid. Simmer for 3 to 4 minutes until the sauce thickens slightly. Add the tarragon.
• Spoon the sauce over the rabbit and garnish with parsley.

Tips

Use a dry white wine — something you'd drink, not cooking wine. The alcohol cooks off but the flavor stays, and cheap cooking wine adds a harsh, vinegar-like taste.

Add the cream off the boil. Heavy cream can break if it boils too hard. Lower the heat to medium and stir it in gently.

Serve with something that soaks up the sauce. Crusty bread, egg noodles, mashed potatoes, or polenta all work perfectly.