Flavors ~Rabbit~ 'Rabbit in Thyme Sauce'

Only because of Flavors . . . we are branching out with rabbit.
Just this once.
The only reason I could even do this . . . is because it came in a cellophane wrapper from Piggly Wiggly. I just pretended it was chicken.
Rabbit in Thyme Sauce
1 lb Rabbit
2 Tbs OLIVE OIL
1 cup flour
2 Tbs cracked PEPPER
2 Tbs fresh THYME
1 Tbs fresh TARRAGON
1 BAY LEAF
2 cloves GARLIC
1 cup WHITE WINE
1 cup chicken stock
1 Tbs MUSTARD
1/2 tsp MUSTARD seed
Drench boneless rabbit pieces in flour and sprinkle with pepper. Brown in olive oil. When browned evenly: add diced garlic, and herbs. Allow to cook for another minute, then remove from heat and add white wine. Continue to cook covered over low heat for another 45 minutes-1hr. Turn up the heat and add Dijon mustard and extra broth if needed to make a smooth sauce. Serve with RICE . . . and just pretend it's chicken.
Join us for the ride on Facebook and our blog Flavors.

Happy Cooking y'all~
Sandi