Tender rabbit is braised in a rich and tangy mustard sauce for this entrée inspired by the murder mystery game of Clue!
Clue: A Murder Mystery Feast
Join us for an edible murder mystery where suspense builds with every bite. Inspired by the classic board game Clue, this feast will draw you into a world of mystery and intrigue where each recipe is a clue. Consider the ingredients, techniques, and set decor as you set out to solve this series of murders. Was it Professor Plum or Mr. Green? With a wrench or the rope? Unravel the mystery, one dish at a time!
Colonel Mustard, in the Ballroom, with the Knife
A rich and creamy sauce flavoured with pungent mustard reflects the distinguished character of Colonel Mustard. The rustic elegance of this dish mirrors Colonel Mustard’s refined yet commanding presence, while the sturdy knife necessary for butchering the rabbit represents our murder weapon. After butchering, the rabbit is gently simmered in the savoury sauce until tender. The pungent flavour of mustard is mellowed after braising into a luxurious and velvety sauce with a hint of tang in this delicious entrée.
Ingredients
Rabbit: If possible, find a rabbit that is already cut up. Otherwise, you can break it down yourself. Use a heavy chef’s knife or cleaver. Cut off both of the hind legs. Separate the saddle, or back section, of the rabbit from the front two legs. Cut the saddle in half crosswise. Separate the two front legs. If you can’t find rabbit, this recipe can be made using chicken. Use bone-in chicken thighs or a whole chicken cut up into pieces.
Mustard: This recipe uses both Dijon mustard and grainy mustard.
How to Make Rabbit with Mustard Sauce
Cut up the rabbit
If the rabbit has not been cut up, then break it down to 6 pieces. Use a heavy chef’s knife or cleaver. Cut off both of the hind legs. Separate the saddle, or back section, of the rabbit from the front two legs. Cut the saddle in half crosswise. Separate the two front legs.
Brown the rabbit
Season the rabbit pieces on both sides with kosher salt and pepper. Heat a wide skillet over medium high heat. When the pan is hot, add a liberal amount of olive oil. Add the rabbit pieces to the hot skillet and sear undisturbed until well browned. The rabbit may stick to the pan initially, but it will release once it’s browned.
Make the braising liquid
To make the braising liquid, turn the heat on the skillet down to medium and then add the shallots. Sauté the shallots until they are soft and translucent. Add the minced garlic to the skillet. Cook for another minute until the garlic is fragrant. Turn the heat back up to medium high and deglaze the pan with the wine. Be careful when adding the wine to the hot pan as it can spatter.
Simmer the wine for a minute to reduce slightly. Add both the Dijon mustard and grainy mustard along with the chicken broth. Whisk together. Tie the parsley, thyme, and bay leaves together with wine and add to the braising liquid.
Return the rabbit pieces to the pan and turn the heat down to medium low. Cover and let gently simmer for 45 to 50 minutes until the rabbit is tender.
Finish the sauce
When the rabbit is fully cooked and tender, remove the pieces to a separate plate to finish the sauce. Remove the herb bundle. Bring to a boil and then add the heavy cream. Let simmer to reduce slightly. Taste and adjust the seasoning if necessary. In a small cup, combine the water and cornstarch. Whisk the cornstarch slurry to the sauce. Simmer until the sauce has thickened. Stir in the chopped parsley and return the rabbit to the sauce.
Serve the Rabbit with Mustard Sauce
Serve the rabbit topped with the mustard sauce. Mashed potatoes make a great side dish. Garnish with more chopped parsley and enjoy!
