Rabbit with Onion-Mustard Sauce
Rabbit, like chicken, is a blank canvas that lends itself wonderfully to rich and flavorful sauces.
5 tablespoons olive or vegetable oil
4 large onions, halved and thinly sliced crosswise
1 (3-pound) rabbit, cut up
1/4 cup all-purpose flour
2 cups chicken broth
4 teaspoons Dijon-style mustard
1/2 teaspoon rosemary, crumbled
1/4 teaspoon ground ginger
1 tablespoon lemon juice
2 tablespoon snipped chives or green onion tops
- Heat 2 tablespoons oil in oven-proof Dutch oven over medium heat. Add onion; cook, stirring occasionally, until lightly golden, about 20 to 30 minutes.
- Preheat oven to 375°F (190°C).
- Meanwhile, heat 1 1/2 tablespoon oil in large skillet over medium-high heat. Dredge rabbit in flour. Working in batches, add rabbit pieces to skillet; cook until browned, about 5 minutes per side, adding remaining oil as needed. Add to onion in Dutch oven. Add chicken broth, mustard, rosemary and ginger. Bring to boiling. Cover.
- Bake for 50 minutes or until tender.
- Remove rabbit to platter. Bring sauce to a boil; boil 2 minutes, skimming any fat from surface. Stir in lemon juice and chives. Pour over rabbit. Serve.
Makes 6 servings.