If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Isn’t it romantic! My favorite person to cook for is the most adventurous eater I know. He LOVES rabbit! I created this recipe for him quite a while before I went to Burgundy, but I DID make it there. The “My Way” in the title concerns the several hot peppers in the recipe (which are VERY Creole). Burgundians wouldn’t make it so spicy, but we like it like that! My former catering partner, seeing the name of this recipe in print, laughingly named it "Rabbit Sinatra." It stuck. —ChefJune
Makes 4-6 servings
- 6 ounces red onion finely chopped
- 6 ounces green bell pepper finely chopped
- 6 ounces celery finely chopped
- 1 or 2 small hot peppers, seeded, deveined and finely chopped
- 2 cloves garlic, finely chopped
- 1 3-pound (fresh) rabbit cut into 6 pieces
- 3/4 cup all purpose flour
- 2 1/2 teaspoons sea salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground mace
- 1 cup chicken stock
- 1/2 cup Dijon mustard
- 1 teaspoon crushed brown mustard seed
- 2 cups red wine (such as Côtes du Rhône)
- 1 cup water
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon sea salt
- 1/4 cup Cognac
- 1 basket pearl onions
- Dredge rabbit pieces in flour mixture. Heat the olive oil in a deep-sided sauté pan. Sear rabbit on all sides to brown very well. Remove from pan and keep warm.
- Sauté vegetables in the same oil until soft.
- Blend the mustard and crushed seeds into the chicken stock. Add all the liquid to the pan. Add the salt and crushed red pepper. Return the rabbit to the pan. Cover tightly and allow to braise for 1 hour, or until very tender.
- Remove rabbit from pan. Raise heat and cook liquid down to one half. Purée vegetables in sauce with a stick blender or in a food processor fitted with the metal blade.
- 2. Return sauce to pan and add 1/4 cup Cognac. Add 1 basket of pearl onions (peeled and trimmed) and allow to simmer for about 10 minutes, or until onions are tender. Return rabbit pieces to sauce to reheat and coat well with the sauce.
- Teacher’s Tip: Serve with buttered noodles or mashed potatoes to sop up all the delicious sauce and a lovely Pommard wine.
- This recipe was entered in the contest for The Recipe You're Most Proud Of
- This recipe was entered in the contest for The Best Thing You Ate This Year
- This recipe was entered in the contest for Your Best Show-Stopping Holiday Main
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch
- This recipe was entered in the contest for Your Best Recipe with Mustard
- This recipe was entered in the contest for Your Best One-Pot Meal
- This recipe was entered in the contest for Your Best Spicy Recipe
- This recipe was entered in the contest for Your Best Chili Pepper Recipe