Mustard-Crusted Rabbit with Port Wine Sauce
A simple and savory way to cook rabbit in a skillet.
1/2 cup flour
3 tablespoons dry mustard
1 teaspoon tarragon
1 teaspoon salt
1/2 teaspoon cayenne pepper
One rabbit - 2 1/2 - 3 pounds, cut into serving pieces
1 cup chicken stock
1/2 cup Port wine
2 tablespoons butter
In a medium bowl, combine flour, mustard, tarragon, salt and cayenne. Heat a little vegetable oil in a large skillet. Coat rabbit pieces in flour mixture and brown on both sides, turning once. Pour in stock and wine, cover, and allow to simmer one hour. When done, stir butter into sauce. Serves 2 - 3. Note: Goes well with rice and roasted carrots.