Braised Rabbit in Cream Sauce
Braised Rabbit in Cream Sauce
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Braised Rabbit in Cream Sauce

2 H




  1. Preheat the oven to 180 °C (350 °F). Place the rabbit in a Dutch oven. Add the onion, wine, broth, salt, pepper and thyme. Cover and bake for about two hours.
  2. Remove and debone the rabbit. Keep the meat aside.
  3. Strain the broth and set aside.


  1. Dissolve the cornstarch in the cream. Add the mustards. Stir in the reserved broth and cook while stirring, until the sauce thickens.
  2. Place the rabbit on a bed of rice and drizzle with the sauce. Serve with cooked vegetables.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.