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Recipe Tags: Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Healthy Very Low Carbs Main Dish Australian Dinner Party Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Wild Game Healthy 2 Low In Something Meat Rabbit Taste Mood Savory Number Of Servings 4 Hours Or Less From Scratch

Rabbit With Mustard Sauce

I found a recipe on the net to use our last rabbit in the freezer-we both agreed it was amazing. The original recipe on group recipes had no garlic, sage or thyme and used 4 tablespoons of oil. I used well flavoured home made chicken stock, so didn't need any additional seasoning at the end. Rabbit is super healthy and the 200g of meat we each ate would be the equivalent of a skinless chicken breast of the same size (no matter what the food nutritional data seems to think!) i jointed an 800g rabbit myself and reckon it was around 500g of joints in 6 pieces.!

Steps

Heat 1 tbsp olive oil in a large , deep skillet or dutch oven.
Sprinkle salt and pepper over the rabbit pieces.
Brown rabbit pieces on all sides.
Add additional oil if necessary.
Transfer to a plate when done.
Add the onion , garlic and herbs to the remaining olive oil in the skillet and cook over medium heat until softened.
Add wine and broth.
Bring to a boil , and return rabbit to the pot.
Cover and simmer for 1 hour.
Remove rabbit to a plate.
Boil sauce until it is reduced by about half.
Whisk in mustard.
Season to taste.
Return the rabbit to the sauce for a few minutes to reheat it.

Ingredients

rabbit joints, salt and pepper, olive oil, onion, garlic cloves, fresh rosemary, fresh sage, fresh thyme, white wine, chicken broth, dijon mustard