Slice and cook the four pieces of bacon and set asside.
Brown the two butchered and prepared fresh rabbits in olive oil with salt and freshly cracked pepper to taste.
Side note: I use one skillet for this recipe, make sure you’re using an oven-safe skillet with lid to finish off in the oven.
In a small pot, bring 2 cups of broth to a slow simmer and add 6 small shallots.
After you rabbit has a nice golden brown pour your warm broth and shallot mixture over your rabbits in the skillet. Add in your freshly chopped garlic, I use 4 nice-sized pieces chopped up finely or you can just press it through a garlic press too. The garlic is added to your broth and rabbit in your skillet. This is done in this order so you won’t have burnt pieces of garlic in your meal (Yuck!)
After the flavors “get to know each other” take 2 ½ tablespoons of dry mustard (I like to use Colman’s) and stir into your skillet. Add in a cup of white wine that you love to drink ( never use wine to cook with that you would not drink as a rule of thumb!) Let this simmer for a couple of minutes and reduce your heat to medium low.
While stirring your skillet gently stir in 16 oz. heavy whipping cream
Add a few sprigs of fresh thyme, cover with a lid, and put in a pre-heated oven at 300 degrees for the next 2 hours.
When you take it out it should be very tender, and meat will fall off the bone.
I topped with freshly chopped parsley and served this over mashed, buttery Yukon gold potatoes with the prepared mustard sauce over the rabbit and potatoes and a side of roasted Brussel sprouts and a glass of wine!
A special shout out to my Personal Butcher (my amazing husband), he did an exceptional job processing the rabbit! Next time I will be processing our harvest too.
Like this recipe? Please leave us a comment below or share your finished recipe on Instagram and tag @lutherhomestead!
What you Need:
- 2 Prepared Fresh Rabbits
- Olive Oil
- 4 Slices of Bacon
- 6 Small Shallots
- 4 Cloves Chopped Garlic
- 2 1/2 Tbsps. Dry Mustard
- 16 oz Heavy Whipping Cream
- 2 Thyme Sprigs
- Chopped Parsley
- Nice White Wine
- 2 Cups Chicken or Vegetable Broth
- Oven-Safe Pan