5-6 lb Rabbit
5 oz. Chunky Garlic Mustard
1 bunch fresh Rosemary, Sage, Thyme
1 c. Dr. Frank’s Dry Reisling
1 c. MSNM Whole Grain Mustard (to be released TBD)
1 c. Heavy Cream
4 T Butter
2 Tablespoons Granulated Garlic
2 Tablespoons Granulated Onion
1 Tablespoon dried Thyme
1 teaspoon salt
1 teaspoon pepper
White Wine and Mustard Cream Sauce Preparation:
While rabbit is resting, melt butter in a sauce pot. Add white wine and bring to simmer.
Stir in salt, pepper, garlic, onion, and dried thyme.
Let this reduce for approx 10 minutes.
Add whole grain or dijon mustard and heavy cream.
Stir and reduce heat. Allow 5 minutes for flavors to meld.
Serve over top or under smoked rabbit.
Take butchered rabbit and prepare spatchcock style. Depending on the size of your smoker you may have to quarter or half (I did).
Rub rabbit completely and thoroughly with chunky garlic mustard.
Lightly coat with salt and pepper.
Add fresh bundles of rosemary, sage and thyme to outer layer of rabbit.
Smoke with apple wood for approx 4 hours or until internal temp is 165 degrees.
Wrap and rest for approx. 30 minutes.