- 1 rabbit, cut into serving pieces (see How to cut up a rabbit)
- 4 tablespoons butter
- 2 large shallots, chopped
- 1/2 cup white wine
- 1/2 cup water
- 1/2 cup grainy country mustard, like Dijon
- 1 teaspoon dried thyme
- 1/2 cup heavy cream
- 4 tablespoons finely chopped parsley
- 1 Tbsp orange zest
- 3 Tbsp orange juice
- 1 Tbsp balsamic vinegar
- Pinch of salt
- 2 Tbsp olive oil
- Salt your rabbit pieces well and set aside at room temperature for 30 minutes to an hour.
- Pour in the white wine and turn the heat to high. Scrape off any browned bits on the bottom of the pan with a wooden spoon. Add the mustard, thyme and water and bring to a rolling boil. Taste the sauce for salt and add some if needed.
- Add the rabbit pieces, coat them with the sauce, then drop the heat to low. Cover and simmer gently for 45 minutes. You want the meat to be nearly falling off the bone. It might need more time, but should not need more than an hour total. Wild rabbits sometimes need more time.
- When the meat is ready, gently remove it to a platter. Turn the heat to high and boil the sauce down by half. Turn off the heat and add the cream and parsley. Stir to combine and return the rabbit to the pan. Coat with the sauce and serve at once. Serve this dish with crusty bread and a big white wine, such as a white Bordeaux, white Cotes du Rhone blend or a buttery California Chardonnay. If you prefer beer, try pairing this with an unfiltered wheat beer.
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