Rabbit with Mustard

[Mama Mangia]

Serves 2

1 rabbit, cut in serving pieces
1/4 c flour
salt and pepper
2 Tbsp butter
3 shallots, finely chopped
1/4 lb cremini mushrooms, sliced
3/4 c apple cider
2 Tbsp Dijon mustard
1 Tbsp chopped sage
1 Tbsp chopped tarragon
1/3 c heavy cream


Dredge the rabbit pieces in the seasoned flour and saute gently
in the butter until golden. Add the shallots and mushrooms and
continue to cook until the shallots are softened and the
mushrooms lightly coloured. Stir in the cider and bring to a
boil. Stir in the mustard and herbs. Lower the heat to a
simmer. Cover the pan and cook until the rabbit is fork tender.

Stir in the cream and continue to cook, uncovered, until the
sauce is thickened.