Dijon Style Rabbit

Name: Dijon Style Rabbit
Yield: 6 servings
Ingredients: 1 4 to 5 lbs (2 kg) rabbit; 1/2 cup (125 mL) Dijon mustard; 1/3 cup (80 mL) butter; 2 tbsp (30 mL) all-purpose flour; 1 1/2 cup (375 mL) hot vegetable broth; 2 tbsp (30 mL) red wine; 2 bay leaves; 1 tsp (5 mL) dried tarragon; 1 tsp (5 mL) dried rosemary; Salt and pepper to taste

This is the Dijon Style Rabbit recipe.

Prep: 20 min
Cooking: 1 h 10

Yields 6 servings

Ingredients

1 4 to 5 lbs (2 kg) rabbit
1/2 cup (125 mL) Dijon mustard
1/3 cup (80 mL) butter
2 tbsp (30 mL) all-purpose flour
1 1/2 cup (375 mL) hot vegetable broth
2 tbsp (30 mL) red wine
2 bay leaves
1 tsp (5 mL) dried tarragon
1 tsp (5 mL) dried rosemary
Salt and pepper to taste

READY FOR REWARDS?

Preparation

Preheat oven to 375 °F (190 °C).

Rinse rabbit thoroughly with water and pat dry with paper towel. Pepper rabbit and brush with Dijon mustard, both inside and outside.

Melt 3 tbsp (45 mL) butter in large skillet and sauté rabbit over high heat for 7 to 10 minutes. You can also cut it into pieces.

Remove rabbit from skillet, place in uncovered roasting pan and roast in oven for 1 hour.

Meanwhile, melt remaining butter in same skillet over low heat, scraping bottom to loosen caramelized drippings with spatula. Stir in flour and cook for 2 to 3 minutes while stirring. Stir in broth, wine, bay leaves, tarragon, and rosemary. Season to taste. Simmer for 10 minutes, stirring occasionally. Pour sauce over rabbit 15 minutes before it is done and continue cooking, uncovered. Serve rabbit immediately with cooking juices.