Dijon Mustard Rabbit
- 1 large rabbit (3â€“4 lbs.), cut into serving pieces (You can also ask Olivier to chop it for you)
- 1â„2 cup dijon mustard
- Salt and freshly ground black pepper
- 4 tbsp. unsalted butter
- 1 small onion, finely chopped
- 1â„2 cup French chablis or other dry white wine
- 1 bouquet garni
- 1â„3 cup crÃ¨me fraÃ®che
- 2 tbsp. finely chopped fresh parsley
Smear rabbit pieces with mustard and season with salt and pepper.
Heat 2 tbsp. of the butter in a large skillet over medium-high heat. Sear rabbit pieces, turning frequently, until rabbit is very crisp, about 15 minutes. Transfer to a platter.
Reduce heat to medium and melt remaining 2 tbsp. butter in skillet. Add onions and cook, stirring occasionally, until softened, 8â€“10 minutes.
Add wine to skillet and scrape up any browned bits. Return rabbit pieces to the skillet, along with bouquet garni. Cover and cook until rabbit is tender, about 35 minutes.
Remove from heat and stir in crÃ¨me fraÃ®che and parsley