The number of variations on rabbit in mustard sauce are simply astounding. Some recipes call for white wine, but many do not. Others use boneless rabbit meat, while many recipes keep things rustic, using whole rabbit pieces, bone in. Some cooks use roux and cream to thicken the sauce, others count on sour cream or crème fraiche. A number of recipes don’t bother to thicken the sauce at all, preferring a lighter (and, no doubt, healthier) approach.
Only three components were in common to all the recipes I read, and they were: 1) rabbit, 2) mustard (universally of the Dijon variety, often grainy Dijon), and 3) some kind of dairy product.
[This babble continues....]
