Rabbit Grand Mere Stucki with Mustard Sauce
1 rabbit, cut into pieces (if not available, you can use chicken)
1 tsp salt
1 dash white pepper, ground
3 Tsp oil
2 large onions, cut into chunks
2 cloves garlic
1 cup stock
1/2 cup white wine, dry
herbs to taste
2 Tsp butter
4 cloves garlic, crushed
2 Tsp flour
2 Tsp mustard, Dijon
1/2 cup parsley, chopped fine, loosely packed in cup
2 Tsp white wine, dry
1/2 cup cream
Salt and pepper rabbit pieces. Sauté rabbit light brown in oil, Remove rabbit, fry garlic and onions until turning translucent. Add stock, wine and herbs. Return rabbit to pot. Simmer covered for 1 hour. Remove rabbit pieces and keep them warm, filter cooking liquid for sauce.
Melt butter in saucepan. Add garlic and shortly fry until fragrant. Add flour, stirring and fry for about 2 minutes on low fire - do not brown flour. Let it (roux) cool down, add filtered cooking liquid, stir or whisk to dissolve flour/butter mix, bring to boil, stirring. Sauce should have a creamy consistency. You may have to add water if too much liquid evaporated during cooking. Add mustard, parsley and white wine.
It is impossible to quantify the correct quantity of mustard and white wine, as every brand of mustard is tasting differently and so are wines. You have to season this sauce, that is you add the mustard, then you taste and maybe add more mustard until you like the taste of your sauce (you want to taste the mustard), then you do the same with regard to the wine (not for the sauce to taste like wine, but use the wine to bring out flavour). When you are satisfied you add the cream and heat through, season. Serve rabbit and sauce separately, or return rabbit pieces back to sauce. Eat with Fettucine.