For a succulent fall dinner, try this simple preparation of rabbit – the perfect balance of sweet and spice.
One rabbit, cut into pieces
Fresh ground pepper
1 1/2 cup apple wine
3 tablespoons whole grain mustard (Edmond Fallot is my favorite.)
1 tablespoon honey
1 tablespoon Herbes de Provence
3 tablespoons salted butter
5 cloves garlic, sliced
Salt and pepper the rabbit pieces. Combine the wine, mustard, honey and Herbes de Provence in a bowl. For this recipe, we used Chadds Ford Winery’s Spiced Apple wine – a gift from a friend!
Heat the butter over medium heat in a large stainless steel pan. Our large steel round Mauviel frying pan was ideal for this recipe. Brown the rabbit pieces on both sides. Then, add the garlic and sauté for about 3 minutes until soft. Pour the liquid mixture over the rabbit pieces.
Cook at 390 degrees for 40 minutes. As an alternative to baking in an oven, we set our gas grill to the desired temperature and cooked with the grill closed. Midway through the cooking, turn the rabbit pieces and spoon the thickening sauce over the rabbit.
Serve this tender and tasty rabbit with sautéed gnocchi and exotic mushrooms…and a Rhône.