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2 rabbits, approximately 3 pounds each, cut into serving pieces
Salt and freshly ground pepper to taste
2 tablespoons butter
1/2 cup olive oil
2 rabbit livers, cut into 1/4-inch pieces (optional)
2 cups whole-grain mustard
4 tablespoons minced fresh rosemary
2 cups dry white wine
2 cups heavy cream
5 roasted garlic cloves 
1 1/2 pounds fettuccine, or other pasta of choice 

Preheat the oven to 350 degrees. Season the rabbit pieces with salt and pepper, melt the butter with the oil in a large skillet and saute over high heat until browned on all sides. Transfer the rabbit to a roasting pan. In the same skillet, saute the livers until browned, about 3 to 5 minutes, transfer to a plate and set aside. Completely coat the rabbit pieces with 1 cup of the mustard. Sprinkle with 2 tablespoons of the rosemary. Gently pour the wine around the rabbit. 

Bake uncovered until the rabbit is tender (about 45 minutes), transfer to a platter, tent with foil to keep warm. Pour the pan juices into a large saucepan over high heat and boil until reduced by half, whisk in the cream, roasted garlic, the remaining 1 cup mustard and 2 tablespoons rosemary, stir in the reserved rabbit livers. Reduce heat and simmer until the sauce is thick enough to coat the back of a spoon, season with salt and pepper, remove from heat. 

Meanwhile cook the pasta until al dente. drain and toss in mustard sauce to coat. Put the pasta to a large platter, top with rabbit. Serves 6.