- One 2-3 pound rabbit, cut into 6 pieces
- 1 large onion, diced large
- 1 carrot, diced large
- 2 stalks of celery, diced large
- 4 garlic cloves
- 1 tablespoon black peppercorns
- 2 cups white wine
- ¼ cup Whole Grain Mustard
- 1 handful fresh thyme
- 1 quart chicken stock
- salt & pepper
Preheat oven to 350 degrees F. Season rabbit pieces with salt and pepper.
Heat skillet with enough oil to coat the bottom of the pan. When hot, sear the rabbit until golden brown. Transfer to an oven proof roasting pan.
Pour off excess oil from skillet. Add carrots and brown. Add onion and brown. Add celery and brown. Deglaze pan with white wine. Add all contents to roasting pan.
Then, add peppercorns, garlic cloves, whole grain mustard, thyme, and chicken stock to roasting pan and cover with aluminum foil.
Place into oven and braised for approximately 45 minutes to one hour, or until rabbit is fork tender.
Remove rabbit and strain remaining liquid through a fine mesh strainer. If necessary, place liquid back onto stove top and reduce until sauce consistency.