I made this dish for my aunt’s birthday party. We served it with her homemade potato salad, hummus, green beans from the garden, sliced heirloom tomatoes topped with fresh goat cheese, olive oil and basil, and  Champagne. Best meal of the summer so far!

I am linking this recipe to A Moderate Life’s Two for Tuesdays and to Kelly the Kitchen Kop’s Real Food Wednesdays.

Rabbit in Mustard Wine Cream Sauce

1 medium sized Rabbit (about 2 lbs) cut into pieces

1 tb Olive oil
1 tb Butter

1 md Onion, quartered

Salt and pepper to taste

Wine of your choosing (I used my husband’s homemade blackberry wine)

4 tb Whipping cream (I used soft goat cheese thinned with fresh goat milk)

1/2 tb Grainy coarse Dijon Mustard

Wipe meat pieces and trim off any fat. Heat olive oil and butter or margarine in large skillet until bubbly. Add meat pieces and saute on all sides until browned. While browning, add onion chunks to skillet in between meat pieces. Sprinkle with salt and pepper. Generously ‘slosh’ wine over top (at least 1/2 cup). Cover. Cook over medium to low heat about 30 minutes or until meat is cooked through. Remove meat pieces from pan and keep warm. Discard onion chunks. Increase heat to medium high. Add cream and mustard; cook, stirring constantly until slightly thickened. Return meat to pan and coat on all sides with sauce. Serve at once.