Oka Rabbit with Dijon Mustard

(4 servings)



1 (1.5 to 2 kg) Whole Oka rabbit     1 (3 to 4 lb)
45 mL  Dijon mustard  3 tbsp
30 mL  water    2 tbsp
175 mL all-purpose flour  3/4 cup
5 mL  freshly ground pepper 1 tsp
30 mL  vegetable oil   2 tbsp
15 mL  butter    1 tbsp
2  onions, finely chopped 2
3 mL  dry tarragon   3/4 tsp
250 mL chicken broth   1 cup
5 mL  salt     1 tsp
50 mL  15% cream   1/4 cup




  1. Cut the rabbit into pieces, rinse under cold water; pat dry with paper towels.
  2. Stir together Dijon mustard and water; coat each piece of rabbit with Dijon mixture. Stir together flour and pepper; dredge each piece in flour mixture then set aside.
  3. In a large high-sided pan, heat oil and butter over medium heat; cook rabbit pieces until golden, set aside, and continue cooking remaining pieces. Add onion to last rabbit pieces and cook until golden. Return pieces to pan and add chicken broth and tarragon. Cover and simmer for 1 hour or until meat is tender. Remove cooked pieces from pan and keep warm. Just before serving, add salt and cream to pan drippings and heat until warm.
  4. Serve sauce in a sauceboat, with pasta or boiled potatoes and green beans.

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