Rabbit in mustard sauce from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 481) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fennel, orange, watercress, and walnut salad; Butter-braised asparagus and oyster mushrooms with peas and tarragon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anniemac on February 02, 2013

    I've made this several times, using rabbits we get from the farmer's market. The flavors are classic, and it's very easy to put together. I have served it on egg noodles and on fusilli--both were good. I recently served this for a Sunday lunch for visiting family, along with a salad of fennel and radicchio (Melissa Clark) and the almond cake in the NYT cookbook.

  • PrincessK on February 13, 2011

    pg 466 Cut rabbit into 8 pieces, marinate in dijon mustard for 3 hours. , Dredge rabbit in flour. Meanwhile saute diced bacon in a large skillet, remove. Saute a minced onion in the rendered fat, remove from the pan, add butter, brown rabbit pieces in two batches. Remove from pan. Deglaze with white wine, add broth and herbs and bring to a simmer. Return rabbit and onions are to pan and simmer very low for an hour. Remove rabbit, reduce sauce, add cream, simmer briefly, then add back rabbit and bacon and serve.

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