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Rabbit, like chicken, is a blank canvas
that lends itself wonderfully to rich and flavorful sauces.
Rabbit with Onion-Mustard
- 5 tablespoons olive or vegetable oil
- 4 large onions, halved and thinly sliced
- 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
- Heat 2 tablespoons oil in ovenproof 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.