|
Serves: 4 |
Prep Time: 10 Minutes |
Cook Time: 1 hour |
| 1 Joyce Farms Naked Rabbit |
| 1/2 cup dijon mustard |
| 2 tbsp butter |
| 1 onion, finely chopped |
| 1/2 cup dry white wine |
| 1/3 cup creme fraiche |
| 2 tbsp parsley, chopped |
| Salt and pepper to taste |
|
1. Smear Rabbit pieces with mustard and salt and pepper |
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2. Heat butter in a large skillet over medium high heat, and sear the rabbit until crispy. About 15 minutes, and transfer to a plate. |
| 3. Add onions to pan and cook until tender. |
| 4. Deglaze pan with wine, and reduce heat. |
| 5. Return rabbit to pan and cover. Simmer about 35 minutes, or until rabbit is tender. |
| Once done, remove from heat and stir in crème fraiche and parsley. |
