Prepare the Rabbit: Begin by seasoning the rabbit pieces generously with salt and pepper. This initial step helps to enhance the overall flavor of the dish.
Sear the Rabbit: In a large skillet or Dutch oven, melt 4 tablespoons of butter over medium-high heat. Once the butter is hot and bubbling, add the rabbit pieces, skin side down. Sear for about 5-7 minutes until they develop a rich, golden-brown crust. Flip the pieces and cook for another 5 minutes. Once browned, remove the rabbit from the pan and set it aside.
Sauté the Aromatics: In the same pan, add the chopped onion and minced garlic. Sauté for 3-4 minutes until the onion is soft and translucent. The aroma will begin to fill your kitchen, setting the stage for the delicious dish to follow.
Create the Base: Stir in 1 tablespoon of flour and allow it to cook for about a minute. This step is crucial as it helps to thicken the sauce later. Gradually pour in the chicken broth while scraping the bottom of the pan to incorporate all those flavorful brown bits.
Add Mustard and Herbs: Now it’s time to infuse the dish with flavor. Mix in 2-3 tablespoons of English mustard, 1/2 teaspoon of dried thyme, and the sprigs of rosemary. These ingredients will elevate the dish and add a wonderful depth of flavor. Return the rabbit pieces to the pan, ensuring they’re well-coated in the sauce.
Simmer and Tenderize: Cover the pan and let it simmer on low heat for about 30-40 minutes. This slow cooking process allows the rabbit to become tender and absorb the flavors of the sauce.
Finish the Sauce: After simmering, remove the rosemary sprigs from the pan. Stir in 1/2 cup of heavy cream and 1/2 teaspoon of salt. Let the sauce cook for an additional 5-10 minutes, allowing it to thicken slightly and become creamy.
Serve: To serve, arrange the rabbit pieces on a platter, drizzling the creamy mustard sauce over them. For a touch of elegance, garnish
