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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the rabbit up into six pieces and rub it all over with dijon mustard. Let marinade in the fridge, covered, for three or four hours. | 2. Fry the bacon over medium heat until lightly browned, then drain on paper towels. Pour off all but about a tablespoon of oil from the skillet, then add peanut oil and the rabbit pieces with the mustard. | 3. Saute for 10 minutes or until brown, turning once. | 4. Add the bacon, onion, herbs and white wine. Bring to a boil, then reduce heat and cover. Simmer for 45 to 50 minutes or until tender. | 5. Add the half and half. Stir and cook for another five minutes. Remove the bay leaf and discard. Arrange the rabbit on a serving plate, leaving the sauce in the pot. | 6. If your sauce needs thickening, mix the flour with the softened butter and wisk inches Boil for one or two minutes or until thick. Serve the rabbit with the sauce spooned over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rabbit				-	-	-	-
bacon	4	slices	cut	467.04	1.4336	14.1344	44.4528
dijon mustard	1/2	cup		-	-	-	-
peanut oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	1		chopped	60.0	14.01	1.65	0.15
thyme	1 1/2	1/2	chopped	1.212	0.2934	0.0667	0.0202
rosemary	1	teaspoon	chopped	0.917	0.1449	0.0232	0.040999999999999995
bay leaf	1			-	-	-	-
white wine	1	cup		-	-	-	-
half	1/4	cup		-	-	-	-
salt pepper				-	-	-	-
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.