with Whole Grain Mustard Sauce
2 Tbsp butter
1 Tbsp olive oil
1-3 lbs rabbit, cleaned and quartered
2 cups julienned yellow onions
1 tsp chopped garlic
1 ½ cup Chateau Ste. Michelle Syrah
2 cups chopped tomatoes
3 cups chicken stock
2 Tbsp whole grain mustard
¼ cup sour cream or crème fraiche
2 Tbsp chopped parsley
Kosher salt & pepper, to taste
Preheat oven to 400ºF.
Note: If the liver has been included with the rabbit, put it and any rabbit scraps in the chicken stock and simmer for 30 minutes and strain.
In a large ovenproof pan melt the butter with the oil, over medium-high heat. Add rabbit and brown well, about 2 minutes per side. Transfer rabbit to a platter; set aside. Add onions to the pan; sauté for 2 minutes, then add garlic and cook for one more minute. Add Chateau Ste. Michelle Syrah to deglaze the pan; simmer to reduce the liquid by half. Add tomatoes, rabbit, and stock. Bring to a boil, cover with a tight-fitting lid, and place pan in the preheated oven
Cook until rabbit is tender, about 1 ½ hours. Transfer rabbit to a serving platter. Whisk in mustard, creme fraiche and parsley; season to taste with salt & pepper. Pour sauce over the rabbit & serve.
Note: Mushrooms make a nice addition to this dish.