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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place a rack in the lower third of the oven and preheat the oven to 350 degrees F. | 2. If you are using whole rabbits, place a rabbit flat on a cutting board. Separate the two back legs. Cut the 2 front legs from the shoulders. Cut the back loin into 3 pieces cut across the ribs, then the rack into 3 pieces. Cut each of the back legs in half. You should have 12 to 14 pieces. Repeat with the remaining rabbit. | 3. Bring the stock and wine to a boil in a large saucepan. Reduce the heat to medium-low and keep at a slow, steady simmer. | 4. Warm the olive oil and butter in a 7 quart cast iron low-sided braiser over medium-high heat. | 5. Season the rabbit with salt and pepper and dust with the flour. | 6. Add the rabbit and sear until golden brown on all sides, about 10 minutes. | 7. Add the onions and mushrooms and sweat, while stirring, for 5 to 7 minutes. | 8. Add the mustard seeds and the whole tarragon leaves, toss well and bake for 10 minutes. | 9. Pour in the hot stock/wine mixture, cover with a round of buttered parchment paper and bake for 30 minutes. | 10. Remove and discard the parchment paper and bake 10 minutes more. | 11. Meanwhile, whisk together 3 tablespoons of Dijon mustard, the mustard powder, and the remaining chopped tarragon leaves. | 12. Brush the rabbit with the mustard mixture and bake for 15 minutes. To check for doneness, using a small knife pierce the thickest part of the thigh. The meat should feel tender. | 13. Stir in the remaining 1 tablespoon of mustard and sprinkle the croutons and chives over. | 14. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rabbit joint	2			12.6083	0.0	2.805	0.0708
water	4	cups	unsalted	2208.0	53.184	21.984	228.864
white wine	2	cups		-	-	-	-
vegetable oil	6	tablespoons		703.3919999999999	0.0	0.0	81.6
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
salt black pepper			ground	12.6083	0.0	2.805	0.0708
purpose flour	2	tablespoons		12.6083	0.0	2.805	0.0708
white pearl onion	2	dozen	peeled	12.6083	0.0	2.805	0.0708
button mushroom	1/2			12.6083	0.0	2.805	0.0708
mustard seed	1	tablespoon		32.004	1.7697	1.643	2.2831
tarragon	2	sprigs		-	-	-	-
tarragon	2	sprigs	chopped	-	-	-	-
dijon mustard	4	tablespoons		12.6083	0.0	2.805	0.0708
mustard powder	1	tablespoon		12.6083	0.0	2.805	0.0708
crouton	1/2	cup		61.05	11.025	1.785	0.99
chive	1	ounce	chopped	8.5048	1.2332	0.927	0.207

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