1 rabbit (2 1/2 - 3 lbs), cut up
Freshly ground pepper
1 1/2 tsp dry thyme
1 1/2 tsp dry savory
1 dry bay leaf
1/4 c Dijon mustard
3 T dry white wine
1 T cornstarch
1/3 c whipping cream
1/2 c crumbled blue cheese
Rinse rabbit and pat dry; then arrange, overlapping pieces slightly, in a 4 qt or larger electric slow cooker. Sprinkle with pepper, thyme, and savory; insert bay leaf between two rabbit pieces. Mix mustard and wine; pour over rabbit. Cover and cook at low setting until meat in thickest part is very tender when pierced (6 1/2 - 8 1/2 hours).
Carefully lift rabbit to warm serving dish; keep warm. Mix cornstarch and cream; blend into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 time, until sauce is thickened (about 10 more minutes). Add 1/4 cup of the cheese, cover, and let stand for 3 to 5 minutes; stir until cheese is melted. Pour sauce over rabbit; sprinkle with remaining 1/4 cup of cheese.
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1 comment:
Oh, wow, that sounds good! Hmmm... I think I know just the fat, little fryers to test it out on! LOL
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