Prep 4 hrs
Cook 1 hr 4 mins
This recipe was featured on week 41 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation (and a few sub-regions) on Earth, and Burgundy, France is my 41st stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients.
- 4 slice bacon, cut in 1-inch pieces
- 118.29 ml Dijon mustard
- 44.37 ml peanut oil
- 1 large onion, chopped
- 7.39 ml chopped fresh thyme
- 4.92 ml chopped fresh rosemary
- 1 bay leaf
- 236.59 ml dry white wine
- 59.14 ml half-and-half
- salt and pepper
- 14.79 ml butter mixed with 1 tbsp flour
- Cut the rabbit up into six pieces and rub it all over with dijon mustard. Let marinade in the fridge, covered, for three or four hours.
- Fry the bacon over medium heat until lightly browned, then drain on paper towels. Pour off all but about a tablespoon of oil from the skillet, then add peanut oil and the rabbit pieces with the mustard.
- Saute for 10 minutes or until brown, turning once.
- Add the bacon, onion, herbs and white wine. Bring to a boil, then reduce heat and cover. Simmer for 45 to 50 minutes or until tender.
- Add the half and half. Stir and cook for another five minutes. Remove the bay leaf and discard. Arrange the rabbit on a serving plate, leaving the sauce in the pot.
- If your sauce needs thickening, mix the flour with the softened butter and wisk inches Boil for one or two minutes or until thick. Serve the rabbit with the sauce spooned over.