Recipe Development by Ola Agbodza and Vanessa Rocchio | Food Styling by Kathleen Kanen | Styling by Haley Bilunas
This crispy pan-fried rabbit simmered in a tangy Creole mustard sauce, spooned over buttery, herb-flecked grits is a recipe you’ll want to savor.
Pan-Fried Rabbit with Creole Mustard Sauce and Herbed Grits
Makes 3 to 4 servings
Ingredients
RABBIT
- 1 (3- to 4-pound) rabbit, cleaned and cut into 4 to 5 pieces
- Kosher salt
- ¼ cup all-purpose flour
- ⅓ cup plus 3 tablespoons unsalted butter, divided
- 1 medium yellow onion, chopped
- ¾ cup dry white wine
- ½ cup chicken broth
- ½ cup Creole mustard
- ½ cup heavy whipping cream
- ¼ cup finely chopped fresh parsley
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh sage
GRITS
- 3 cups chicken broth
- 1½ cups stone-ground grits
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- ½ cup heavy whipping cream
- 3 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
- ½ teaspoon ground black pepper
Instructions
- For rabbit: Season rabbit with salt; let stand at room temperature for 30 minutes to 1 hour.
- Preheat oven to 350°.
- Dredge rabbit in flour.
- In a large cast-iron skillet, melt ⅓ cup butter over medium heat. Add rabbit, and cook until browned, about 5 minutes per side. Remove rabbit from skillet.
- In same skillet, melt remaining 3 tablespoons butter over medium heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add wine; cook, stirring frequently, for 2 minutes. Add broth, mustard, cream, parsley, thyme, and sage, stirring until well combined. Add rabbit to skillet. Cover with lid or foil.
- Bake until rabbit is tender, about 1 hour. Remove rabbit from skillet.
- Cook mustard sauce over medium heat, stirring occasionally, until thickened, about 6 minutes.
- Meanwhile, for grits: In a medium saucepan, heat broth over medium heat until it begins to simmer. Slowly stir in grits, sage, thyme, and salt. Cook, stirring occasionally, until grits are tender, about 30 minutes. Remove from heat; stir in cream, butter, parsley, and pepper. Serve rabbit over grits with mustard sauce.
