Rabbit in Mustard Tarragon Sauce

 

Ingredients

  • 4 slices bacon
  • 1 large rabbit (or chicken)
  • salt and pepper
  • 1 tbsp. butter
  • 1 white onion, chopped
  • 2 heaped tbsp. flour
  • 2 cups beef stock
  • 8 oz. mushrooms, sliced
  • 4 oz fresh fava beans (optional; peas can be used as a substitute)
  • 4 tbsp. fresh tarragon, chopped
  • 3 tbsp. tarragon mustard

Instructions

  1. Preheat oven to 350F. Crisp bacon in a large Dutch oven. Remove bacon and leave drippings. Season and brown rabbit or chicken in same Dutch oven (Le Crueset) on all sides. Remove from heat. Add chopped onion to remaining drippings and sauté until golden. Add 2 tbsp. flour and mix well. Gradually add liquid and mix well. Add remaining ingredients and put in oven, covered, for 1 1/2 hours. Best with crusty bread.
  2. PS Add mustard if you'd like after the beef stock. The dish works with or without it.

Additional Notes

I love rabbit but it's not easy to find in the US, plus our rabbits are skinny; French rabbits are meaty and succulent. Chicken is a good alternative.