Rabbit in Mustard Sauce (Lapin à la Moutarde)

Ingredients

• 1 rabbit (3-4 pounds) (, cut into serving pieces)
• salt and pepper
• 4 tablespoons butter
• 3 shallots (, chopped)
• 1 clove garlic (, minced)
• 1 tablespoon flour
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2-3 tablespoons Dijon mustard
• 3/4 teaspoon dried thyme
• 1/4 teaspoon rosemary
• 1/2 teaspoon salt
• 1/2 cup heavy cream
• 2 tablespoons crème fraîche
• 3 tablespoons chopped fresh parsley

Instructions

1. 1

   Let the meat sit at room temperature for about 30 minutes. Lightly salt and pepper the pieces.Heat the butter in a heavy saucepan or Dutch oven and then brown the rabbit pieces. Transfer them to a plate and set aside.

2. 2

   Add the shallots to the pot and cook until tender, 4-5 minutes. Add the garlic and cook for another minute. Stir in the flour and cook for another minute.Add the wine and bring to a boil for one minute. Add the chicken broth, mustard, thyme, rosemary, and salt. Nestle the rabbit pieces in the pot, bring to a boil, reduce the heat to low, cover, and simmer for one hour or until the meat is tender.Stir in the heavy cream, crème fraîche, and parsley and heat through. Add salt, pepper and mustard to taste. Serve with creamy mashed potatoes or hot buttered egg noodles.