Saddle of Rabbit in Cocoa Mustard Recipe
A spicy, sweet, and garlicky marinade makes this rabbit dish a stand-out recipe.
- 1 tablespoon unsweetened cocoa powder
- 5 tablespoons mustard
- 2 tablespoons crème fraîche
- 3 tablespoons peanut oil
- One 3 ¼ pound rabbit, cut into small pieces
- 1 sprig thyme
- 1 sprig flat leaf parsley
- 1 sprig tarragon, chopped
- 2 cloves garlic, chopped
- 2 shallots, chopped
- 4 chives, chopped
- 2 bay leaves
- 2 chicken bouillon cubes
- Salt and black pepper, to taste
- ½ green bell pepper, cut into strips
- ½ red bell pepper, cut into strips
- 2 tablespoons butter, melted
- 2 teaspoons white sugar
Mix cocoa with the mustard and the crème fraîche and set aside. Heat the oil in a large, heavy-bottomed saucepan. When very hot, fry the rabbit for 2-3 minutes stirring well. Add the thyme, parsley, tarragon, garlic, shallots, chives, and the bay leaves and then add enough water to cover. Dissolve the bouillon in a little water and add to the saucepan with the cocoa mustard. Season to taste with salt and pepper and cook for 45 minutes.
In a separate saucepan, sauté the peppers in the melted butter with the sugar, then add to the cooked rabbit. Adjust the seasoning if desired. Serve hot.