• Image 0
  • Image 0

Rabbit with Light Mustard Sauce

Courtesy of Pel-Freez

Rabbit Ingredients:

  • 2-3 lbs. Pel-Freez Rabbit, thawed
  • Flour, seasoned with salt and pepper
  • 4 T. butter
  • 1/4 C. vegetable oil

Sauce Ingredients:

  • 1/2 C. light sour cream
  • 1/2 C. low-fat yogurt
  • 1/3 c. dry white wine
  • 3 T. Dijon mustard
  • 1/2 Tsp. salt
  • 1.4 Tsp. freshly ground pepper
  • 1 Tsp. chopped fresh basil

Directions:

  • Dredge rabbit with seasoned flour, shaking off excess.
  • Sauté in butter and oil until lightly brown and tender, about 20 minutes on each side.

Sauce Directions:

  • Combine all ingredients.
  • Simmer and sitr until sauce is warm. Do not boil.
  • Serve over rabbit.

Makes about 1 1/4 cups. Serves 4 to 6.