Rabbit and Mushrooms with Mustard and Muscadet Recipe

Ingredients:

• 2 pounds rabbit, cut into serving pieces
• 1 pound baby mushrooms, cleaned and quartered
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup Muscadet wine
• 2 tablespoons whole grain mustard
• 1 tablespoon honey
• Salt and pepper to taste
• 2 tablespoons chopped parsley, for garnish

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add rabbit pieces and cook until browned on all sides, about 8 minutes. Remove the rabbit from the skillet and set aside.
3. In the same skillet, add the mushrooms and garlic and cook until the mushrooms are browned, about 5 minutes. Remove from skillet and set aside.
4. In the same skillet, add the chicken broth, Muscadet wine, whole grain mustard, honey, salt, and pepper. Stir to combine and reduce the heat to medium-low. Let it simmer for about 5 minutes until the sauce thickens.
5. Arrange the rabbit pieces in a baking dish. Pour the sauce over the rabbit. Add the mushrooms on top of the sauce. Cover with foil and bake for 45 minutes.
6. Remove the foil and bake for an additional 15 minutes until the rabbit is tender and cooked through.
7. Garnish with chopped parsley and serve.

Verdict:

This Rabbit and Mushrooms with Mustard and Muscadet recipe is a delicious and elegant dish that is perfect for a special dinner. The tender rabbit and earthy mushrooms are perfectly complemented by the tangy mustard and Muscadet wine sauce. This dish is sure to impress your guests.

Serving Suggestions:

Serve with a side of roasted vegetables or mashed potatoes to soak up the delicious sauce. Add a glass of Muscadet wine to pair perfectly with the dish. Enjoy!