The Essential New York Times Cookbook: Classic Recipes for a New Century
Rabbit in Mustard Sauce
Page 486
| Course Type: Main Courses
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Recipe Reviews
Quite good, this. The sauce was very tasty. I served this with a good dose of spaetzle for the sauce.
I used two hind quarters to make a half recipe as dinner for two. It's fairly easy to make, but takes a bit of clock time, so not a weeknight dinner.
Would be good for company, since there's a long, relatively unattended simmer, and I'm sure that a bit longer wouldn't hurt.
Hesser suggests boning the meat after it's cooked, to make it easier for guests. Actually, you'd then have quite a good pasta sauce, if you want to go to that trouble, served over fettuccine or tagliatelle.
We found it finger-lickin' good!
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