Melt the butter in a skillet and brown the rabbit pieces, turning frequently. Drain the rabbit pieces on paper towels. Wipe out the skillet with paper towels. Return the rabbit pieces to the skillet and stir in 2 tablespoons of the crÅme fraöche Season with salt and pepper. Cover, and cook over a low heat for 10 minutes. Stir in 1 tablespoon of the crÅme fraöche and cook for 10 minutes longer. In a small bowl whisk together the mustard, white wine, shallots, and remaining tablespoon of crÅme fraöche Pour mustard mixture into skillet and cook, covered, for 15-20 minutes longer.
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3 lb rabbit, cut into serving pieces
1/4 cup unsalted butter
5 tbsp crÅme fraöche
3 tbsp Dijon mustard
1 cup dry white wine
1/4 cup minced shallots
salt, pepper
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10
mn
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50
mn
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Serve the rabbit with French fries or sautÄed potatoes and a dry light white wine.
