Name: Rabbit in Stilton-Mustard Sauce
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4-5 serving(s)
Ingredients: 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

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Recipe by Chef Shadows

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Rabbit in Stilton-Mustard Sauce created by French Tart

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

Ready In:: 2hrs 20mins
Serves:
Units:

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ingredients

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

In a 9-by-13-inch baking pan, stir together oil, thyme, savory, and bay leaves.
Add rabbit and turn to coat evenly.
Cover and chill at least 1 hour or overnight.
Preheat oven to 375°F.
In a bowl, stir mustard and water until smooth.
Turn rabbit over, then spread top of meat with half of mustard mixture.
Bake, uncovered, in a 375°F oven for 20 minutes.
Turn meat over and spread other side with remaining mustard mixture.
Continue to bake, basting once or twice, until meat is no longer pink in thickest part (cut to test), 25 to 30 minutes more.
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.
Add half and half, whisk until bubbling.
Add all but 2 tablespoons cheese and whisk until melted.
Pour sauce over rabbit; sprinkle with remaining cheese.
Serve on warmed plates.

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RECIPE MADE WITH LOVE BY

@Chef Shadows

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@Chef Shadows

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

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review by Angel-mae cleopatr

5/1/2009

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

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photo by French Tart

4/12/2008

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photo by French Tart

4/12/2008

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photo by French Tart

4/12/2008

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review by stacihunter84

3/30/2008

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

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