Rabbit with Mustard Sauce

from Epicurious via Lexie Mork-Ulnes

adapted by Sisi Damner

serves 6

3 pound rabbit, cut into 8 pieces

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1 medium onion, finely chopped

3 tablespoons unsalted butter, divided 

2 1/2 cups dry white wine 

3 1/2 cups chicken broth

1/2 cup Dijon mustard

2 teaspoons cornstarch

4 tablespoons finely chopped fresh parsley

salt and freshly ground pepper

Pat the rabbit pieces dry and season with salt and pepper. In deep large heavy skillet, heat oil over moderate heat until hot but not smoking. Brown the rabbit pieces on all sides in 2 batches. Transfer the rabbit as browned to a large bowl.

Add 2 tablespoons of butter to the skillet over moderately low heat, and cook the onion, stirring until softened. Add wine, and boil until liquid is reduced by about half. Return the rabbit to the skillet and add broth. Simmer the rabbit, covered, until tender, about 40 minutes.

Transfer the rabbit to a cleaned large bowl and boil the sauce until reduced to about 4 cups. In a small bowl, whisk together 1/2 cup sauce with the mustard then whisk that mixture back into the remaining sauce. In another small bowl, stir cornstarch into 2 tablespoons cold water and add to sauce, whisking, for 3 minutes or until thickened. Whisk in remaining 1 tablespoon of butter, parsley, and salt and pepper to taste. Return the rabbit to the skillet and cook over moderately low heat, turning the rabbit to coat with sauce, until heated through.

Rabbit is an interesting change from traditional winter chicken recipes. Lexie often makes a rabbit dish at Tahoe on a snowy winter evening. I think this is delicious served over wide egg noodles or polenta.