Slow-Roasted Rabbit with Creole Mustard Sauce
 
Makes 2 to 4 servings
Ingredients
  • ¼ cup Creole mustard
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 1 (3- to 5-pound) rabbit, cleaned and cut into 6 pieces
  • ½ cup chicken broth
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 sprigs fresh thyme
  • ¼ cup heavy whipping cream
  • Smashed Potatoes (recipe follows)
  • Garnish: fresh thyme
Instructions
  1. Preheat oven to 350°.
  2. In a small bowl, whisk together mustard, oil, honey, Worcestershire, salt, and pepper. Add rabbit, and stir until well coated.
  3. In a large skillet or saucepan, stir together broth, onion, garlic, and thyme. Top with rabbit, and pour any remaining sauce in bowl over rabbit. Cover with lid or foil.
  4. Bake until rabbit is tender, about 1 hour. Increase oven temperature to 400°. Uncover and bake until golden brown, about 15 minutes more. Remove rabbit from pan.
  5. Whisk cream into sauce in pan. Cook over medium heat, stirring occasionally, until thickened and mixture coats the back of a spoon, 5 to 7 minutes. Serve rabbit and sauce with Smashed Potatoes, and garnish with thyme, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/slow-roasted-rabbit-with-creole-mustard-sauce/