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Rabbit in Blue Cheese & Mustard Sauce

Rabbit in Blue Cheese & Mustard Sauce is built on Rabbit Cut Up, Freshly Ground Pepper, Dry Thyme, Dry Savory, and Dry Bay Leaf. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1
• to taste
• 1 1/2 tsp
• 1 1/2 tsp
• 1
• 1/4 cup
• 3 tbsp
• 1 tbsp
• 1/3 cup
• 1/2 cup

Method (preview)

1. 1

   Rinse rabbit and pat dry; then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker.

2. 2

   Sprinkle with pepper, thyme, and savory; insert bay leaf between two rabbit pieces.

3. 3

   Mix mustard and wine; pour over rabbit.

4. 4

   Cover and cook at low setting until meat in thickest part is very tender when pierced (6 1/2 to 8 1/2 hours).

5. 5

   Carefully lift rabbit to warm serving dish; keep warm.

6. 6

   Mix cornstarch and cream; blend into cooking liquid.

7. 7

   Increase cooker heat setting to high; cover and cook, stirring 2 or 3 time, until sauce is thickened (about 10 more minutes).

8. 8

   Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted.

9. 9

   Pour sauce over rabbit; sprinkle with remaining 1/4 cup of cheese.