Rabbit in Stilton-Mustard Sauce

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

(3)

Recipe by Chef Shadows

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

People talking

Join In Now Join the conversation!

READY IN: 2hrs 20mins

SERVES: 4-5

UNITS: US

INGREDIENTS

Nutrition

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.