- 1 rabbit, cut into serving pieces
- kosher sea salt
- 4 tablespoons ghee or clarified butter
- 1 small onion, diced
- 1/2 cup dry white wine
- 1/2 cup water
- 1/2 cup Dijon mustard
- 1 teaspoon dried thyme
- 1/2 cup coconut milk
- 4 tablespoons finely chopped parsley
- Salt the rabbit well and set aside at room temperature for at least 30 minutes, but no longer than an hour.
- Melt the ghee over medium heat in a wide, shallow enameled Dutch oven or skillet with a lid. Pat the rabbit pieces dry and slowly brown them in the ghee, in batches if necessary; do not allow the pieces to touch. Remove the rabbit to a bowl or platter and set aside. Add the onion to the pan and cook until golden, about 3 to 4 minutes.
- Stir in the white wine and increase the heat to high, scraping up the browned bits on the bottom of the pan. Add the mustard, thyme and water and bring to a rolling boil.
- Decrease the heat to low; return the rabbit to the pan, turning to coat them with the sauce. Cover and simmer gently for 45 minutes to an hour, or until the rabbit is very tender.
- Gently transfer the rabbit pieces to a platter and keep warm. Increase the heat under the pan to high and bring to a boil; reduce the sauce by half. Remove from the heat and add the coconut milk and parsley. Stir to combine and return the rabbit to the pan. Coat with the sauce and serve at once.
- Nutrition (per serving): 444 calories, 28.4g total fat, 127.5mg cholesterol, 455.9mg sodium, 732.7mg potassium, 5.3g carbohydrates, 1.3g fiber, <1g sugar, 36.5g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/rabbit-mustard-sauce/