Last weekend I was doing my shopping in our Market on Saturday morning and decided I wanted to do something slow cooked for Sunday night’s dinner. I noticed that Deidre of WILD GAME had packs with saddles of wild rabbit. I promptly bought them remembering a rabbit in mustard sauce meal we’d had in Paris. Following is my version.
Ingredients and method
Allow 1 saddle of Wild Rabbit per person.
Brown the rabbit pieces in a little olive oil in a pan or the casserole dish that you’ll use in the oven. Remove and then add a finely chopped onion to the dish. Soften without browning. Add 2-3 cloves of crushed garlic. Put the rabbit pieces back in the casserole together with approx 3 heaped tbsps of flour. Mix everything together. Add 4 tbsps of Dijon mustard and 2 tbsps of wholegrain mustard. You may find you want the dish to be more mustardy. If so, add more Dijon. Also add several sprigs of fresh thyme. Cover with chicken stock.
Cover and cook in the oven at 170C for at least 21/2 hours. Season with salt and pepper if necessary.
Finally add 3-4 tbsps of sour cream. Stir in and return it to the oven for 5-10 mins. Serve on fettucine and sprinkle with finely chopped parsley.