Rabbit Sauté with Cream Sauce

Joint rabbit in to legs, thighs, saddle cut into two and rib joints  Picture  .

Season joints with salt and pepper and then quickly brown in a little olive oil in an oven proof pan.

Add round a ¼ pint/125 ml of homemade chicken stock. Put in the oven at 350°F/180°C/Reg4 for about thirty minutes  Picture  .

Meanwhile make the cream sauce. Cut the shallots into very thin slices and then finely chop. Soften in a little olive oil without browning for at least ten minutes. Add the two glasses of white wine and reduce down to around a half of glass.

Add the ½ litre/1 pint of stock and slowly reduce to about two or three wineglasses of liquid. Add the teaspoon of mustard, and stir in the single cream. Season with salt and pepper and stir in the chopped oregano.(Note this is enough sauce for a couple of rabbits).

Prepare the potatoes  Recipe   and keep warm.

Check the rabbit for tenderness and cook for a further five minutes if necessary. Then put the rabbit in a serving dish and cover with the cream sauce  Picture   Zoom  .

Serve with the rabbit, sauce and vegetables.