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ROAST RABBIT WITH MUSTARD-WINE SAUCE
2 fresh rabbits, about 3 pounds each
12 peeled garlic cloves
2 tablespoons Dijon mustard
2 tablespoons olive oil
Salt and pepper to taste
4 tablespoons cold butter, cut up
1 cup dry white wine
2 cups chicken broth
2 teaspoons cornstarch dissolved in 2 tablespoons cold water
Preheat the oven to 350 degrees. Lightly oil a large roasting pan.
Cut each rabbit into serving portions - 2 hind legs, 2 shoulders with front legs, 2 portions of saddle, and the bony rib section, rinse and pat dry. Place the rabbit pieces in a single layer in the pan with a garlic clove under each piece. Combine the mustard and olive oil and spread over the rabbit. Season with salt and pepper and dot with butter.
Roast until golden brown and tender (about 45 minutes), basting two or three times with the pan juices. Remove the rabbit to a serving platter and keep warm.
Place the hot roasting pan on top of the stove, remove garlic and add the wine to deglaze, then pour into a saucepan. Add the chicken broth and boil for 4 or 5 minutes to reduce slightly, taste and adjust seasoning. Stir the cornstarch mix and add to the sauce, allow to boil for a few seconds until it thickens and clears. Serve sauce on the side with rabbit. Serves 8 |
