Thursday, October 23, 2008

Mustard Rabbit

Yes, rabbit. It's very common to cook rabbit here in Italy and it's very tasty. Of course you can substitute chicken, but it's really not as delicious. The next time I make this -- because this was my first time but I intend to make it often -- I am going to try adding mushrooms. Hmmm, porcini or champignon?

1 rabbit, cut into pieces with bones

2 medium onions, roughly chopped
2 slices pancetta, diced

1-1/2 cups chicken stock

1 cup white wine

2 teaspoons fresh thyme leaves
1/2 cup cream

2 tablespoons flour
3-4 tablespoons Dijon mustard

Rinse rabbit pieces under cold water and drain well. Salt and pepper the meat.
Generously drizzle olive oil into a pot. Brown the pieces and put aside.

Fry onions and diced pancetta for about five minutes in the same pot the meat was in, stirring frequently. Add the wine and stock and bring to a boil while stirring often. Add browned meat and thyme leaves. Cover with a lid and cook over low heat for 1 to 1-1/2 hours.

Add cream and the Dijon mustard. Cook for a few minutes on the stove until the sauce is creamy. Remove about a 1/4 cup and mix in flour (more or less as needed). Stir until mixture thickens.
Serve over pappardelle noodles.

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