Braised Rabbit in Cream Sauce

Name: Braised Rabbit in Cream Sauce
Cook time: 2 h
Total time: 2 h
Yield: 4 serving(s)
Ingredients: 1 rabbit, cut into 4 pieces; 1 onion, chopped; 1/2 cup (125 ml) white wine; 1 can 10 ounces (284 ml) chicken broth; Salt and pepper, to taste; Few sprigs fresh thyme; 1/2 cup (125 ml) water; 1 tablespoon (15 ml) cornstarch; 1/2 cup (125 ml) 15% country-style cream; 1/2 teaspoon (2.5 ml) Dijon mustard; 1/2 teaspoon (2.5 ml) yellow mustard

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Cooking 2 H
Servings 4

Ingredients
Preparation

Ingredients

1 rabbit, cut into 4 pieces
1 onion, chopped
1/2 cup (125 ml) white wine
1 can 10 ounces (284 ml) chicken broth
Salt and pepper, to taste
Few sprigs fresh thyme
1/2 cup (125 ml) water

Sauce

1 tablespoon (15 ml) cornstarch
1/2 cup (125 ml) 15% country-style cream
1/2 teaspoon (2.5 ml) Dijon mustard
1/2 teaspoon (2.5 ml) yellow mustard

Preparation

Preheat the oven to 180 °C (350 °F). Place the rabbit in a Dutch oven. Add the onion, wine, broth, salt, pepper and thyme. Cover and bake for about two hours.
Remove and debone the rabbit. Keep the meat aside.
Strain the broth and set aside.

Sauce

Dissolve the cornstarch in the cream. Add the mustards. Stir in the reserved broth and cook while stirring, until the sauce thickens.
Place the rabbit on a bed of rice and drizzle with the sauce. Serve with cooked vegetables.

Braised Rabbit in Cream Sauce

Ingredients

Sauce

Preparation

Sauce

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