Recipe: Rabbit with Mustard and Cream

1984 American Version of Larousse Gastronomique

From Michel Oliver’s recipe.

Cut up a rabbit weighing about 2lbs into pieces. Spread the pieces with a mixture of 2 – 3 tablespoons of strong mustard of your choice, 1 tablespoon oil, salt and ground pepper to taste. Place the pieces in a flameproof dish and put into a hot oven (which I would consider to be 375 – 400 degrees.) After five minutes, sprinkle with ¼ cup water. Continue cooking, basting with pan juices every five minutes.

When the pieces of rabbit are cooked, arrange them on a heated serving platter and keep warm. Skim the fat from the pan juices and add 2 – 3 tablespoons white wine, reduce slightly over medium-high heat on top of the stove, stirring with a wooden spoon. Then add 4 – 5 tablespoons cream and some salt and simmer until thickened. Do not boil.

Pour the sauce over the rabbit and serve with pasta.