Prep 45 mins
Cook 45 mins
- 1⁄3 cup dijon-style mustard
- 1 tablespoon fresh thyme leave (1 ts Dry)
- 1 rabbit, cut in serving pieces
- salt & freshly ground black pepper
- 4 tablespoons olive oil
- 2 cups rich chicken broth or 2 cups mushroom stock
- 3⁄4 cup dry white wine
- 1⁄2 cup heavy cream (optional)
- 1 drop fresh lemon juice
- 1 tablespoon chopped fresh herb
- 4 ounces good quality bacon, finely diced
- 2 cups onions, sliced
- 1 cup mushroom, diced
- 2 cups green cabbage, finely sliced
- Mix the mustard and thyme together and generously brush both sides of pieces of rabbit.
- Season well with salt and pepper.
- Heat 3 tablespoons of oil in a large heavy saute pan and add the rabbit.
- Cover and gently cook over moderate heat until the rabbit pieces are tender but still moist 15-20 minutes.
- Cover and place rabbit in a casserole in a warm oven as they are finished.
- Place the saute pan back on high heat and add the stock, wine and cream until mixture is lightly thickened about 8 minutes.
- Strain carefully through a fine strainer and season to taste with salt, pepper and drops of lemon juice.
- Stir in herbs and keep warm.
- In a small saute pan add bacon and saute over moderate heat until just crisp.
- Remove and drain on paper towels discarding fat.
- Add remaining tablespoon olive oil to pan and saute onions and mushrooms until vegetables just begin to color.
- Add cabbage and cook until it just begins to wilt but is still crunchy.
- Stir in bacon.
- Place onion mixture on a warm platter, top with rabbit and spoon sauce over and around.
- Serve immediately.