Rabbit in Mustard Sauce

Ingredients

• 1 rabbit, cut into serving pieces
• Salt
• 4 tablespoons butter
• 2 large shallots, chopped
• 1/2 cup white wine
• 1/2 cup water
• 1/2 cup grainy country mustard, like Dijon
• 1 teaspoon dried thyme
• 1/2 cup heavy cream
• 4 tablespoons finely chopped parsley

Directions

1. Season the rabbit pieces generously with salt, then leave them out at room temperature for 30 minutes to an hour.
2. Melt the butter over medium heat in a large sauté pan that has a lid. Blot the rabbit dry, then brown the pieces in the butter, working steadily but not too hot so the butter does not burn. Leave space between the pieces as they cook, using batches if the pan is crowded.
3. After the rabbit has taken on good color, transfer it to a bowl.
4. Add the chopped shallots to the pan and cook them until nicely browned, about 3-4 minutes.
5. Pour in the white wine and raise the heat to high. Use a wooden spoon to loosen the browned bits from the bottom of the pan. Stir in the mustard, thyme and water, then bring the sauce to a strong boil. Taste and season with more salt if it needs it.
6. Put the rabbit pieces back in the pan and turn them through the sauce. Lower the heat, cover the pan, and let everything simmer gently for 45 minutes. The meat should be very tender and close to slipping from the bone; it may take longer, though it should not take more than an hour total. Wild rabbit can require extra cooking time.
7. When the rabbit is ready, carefully lift the pieces onto a platter.
8. Increase the heat to high and boil the sauce until it has reduced by half. Take the pan off the heat, then stir in the cream and parsley until the sauce is smooth and combined.
9. Return the rabbit to the pan, turn it in the sauce, and serve right away. Crusty bread and a full-bodied white wine, such as white Bordeaux, a white Cotes du Rhone blend or a buttery California Chardonnay, fit well here; if beer sounds better, an unfiltered wheat beer is a good match.