Rabbit in Stilton-Mustard Sauce

Chef Shadows's Note:

A wonderful way to serve up rabbit! Cooking times may vary.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 1 (2 1/2-3 lb) rabbit, cut up
• 3 tablespoons olive oil
• 1 1/2 tablespoons fresh thyme leaves
• 1 1/2 tablespoons fresh summer savory, leaves or of the dried herbs
• 2 bay leaves, fresh, crumbled or 2 dried bay leaves, crumbled
• 1/2 cup Dijon mustard
• 1/2 cup water
• 1/2 cup half-and-half (light cream)
• 1/2 cup crumbled Stilton cheese

Directions:

1. In a 9-by-13-inch baking pan, stir together oil, thyme, savory, and bay leaves.
2. Add rabbit and turn to coat evenly.
3. Cover and chill at least 1 hour or overnight.
4. Preheat oven to 375°F.
5. In a bowl, stir mustard and water until smooth.
6. Turn rabbit over, then spread top of meat with half of mustard mixture.
7. Bake, uncovered, in a 375°F oven for 20 minutes.
8. Turn meat over and spread other side with remaining mustard mixture.
9. Continue to bake, basting once or twice, until meat is no longer pink in thickest part (cut to test), 25 to 30 minutes more.
10. Place rabbit on a platter and keep warm. Place pan over medium-high heat and boil, stirring, until juices are reduced to 1/2 cup, about 8 minutes.
11. Add half and half, whisk until bubbling.
12. Add all but 2 tablespoons cheese and whisk until melted.
13. Pour sauce over rabbit; sprinkle with remaining cheese.
14. Serve on warmed plates.

Reviews

[Angel-mae & cleopatra's mummy]

This was our First time at trying rabbit and with this recipe we'll definatly be coming back!!! I will cut the cheese in half next time but only because the kids found it a little rich if im making it just for adults i'll keep it as is XXX

[Chef #446899]

This was such a fantastic dish. My family loved it. They had no idea that rabbit could taste so good. Thank you.

[French Tart]

What a SUPERB rabbit recipe! I cook rabbit quite often, it is very popular in France, and I always use mustard, but the addition of the Stilton was a bold and excellent move - and IT WORKED! Tangy, creamy, cheesy and mustardy rabbit - delicious! We ate this with steamed greens and new potatoes - VERY much enjoyed by both of us - thanks for posting this recipe - it will be made MANY times again! FT:-)