Rabbit in Mustard-Berry Sauce

1. 1 Rabbitpack 1.2 kg ≈ $22.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 200 g
2. 2 Dry red winepack 750 ml ≈ $9.00 50 ml
3. 3 Mixed berries (frozen)pack 300 g ≈ $3.50 50 g
4. 4 Mustard 10 g
5. 5 Wheat flour 10 g
6. 6 Butterpack 180 g ≈ $1.58 10 g
7. 7 Sunflower oil 10 ml
8. 8 Allspice 1 g
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the rabbit¹ into serving pieces, season with salt, black pepper, and a pinch of allspice. Let it marinate for 10 minutes.

2. Heat sunflower oil in a skillet or saucepan and sear the rabbit¹ for 3–4 minutes per side until golden brown.

3. Pour in the red wine and 100 ml of water, cover, and simmer on low heat for 35–40 minutes until the meat is tender.

4. Thaw the berries and strain them through a fine sieve to remove seeds.

5. Transfer the rabbit¹ to a plate. Melt butter⁶ in the saucepan, stir in flour, and cook for 1 minute, stirring constantly.

6. Add the braising liquid, mustard, and berry purée. Simmer for 3–4 minutes until the sauce thickens like sour cream.

7. Return the rabbit¹ to the sauce, warm through for 2 minutes, and serve hot.