Rabbit rolled in mustard sauce, page 48

Henry making faces at the camera!

With a new wild ingredient, rabbit, I am raring to go on trying more recipes. There are only two rabbit recipes in the book, each calling for two rabbits.

The first one we tried is rabbit rolled in mustard sauce. It's browned in a cast iron skillet and then baked in a sauce of onion, white wine, garlic, and chicken broth, basically, with dijon mustard and cornstarch added to the sauce at the end. Bernadette (I know I've repeated this 100 times, but just in case you're new to the blog, Bernadette Dryden is the author of the book we are working our way through, Cooking Wild in Missouri) suggested serving this dish with mashed potatoes and greens, so that we did.

Now this is a meal everybody went for. Oliver, our youngest and most . . . uh . . . selective eater, ate the rabbit right up, and Henry dug in to the meal full force. Fred and I both thought this was a dish that trully was not designed on the necessity of hiding the gamey taste of wild meat, but was just a darn fine dish that proudly showcases how tasty rabbit can be.

I would definitely make this dish again as a standard way to serve rabbit and am hoping rabbit becomes a bit more of a mainstay in our freezer.