Ingredients
- 2.5 to 3 lbs. of Rabbit, thawed, Flour, seasoned with salt and pepper
- 4 T. Butter
- ¼ C. Vegetable Oil
Mustard Sauce:
- ¼ C. Light Sour Cream
- ½ C. low-fat yogurt
- 1/3 C. Dry White Wine
- 3 T. Dijon Mustard
- ½ tsp. salt
- ¼ tsp. freshly ground pepper
- 7 tsp. chopped fresh basil
Serves 4 to 6
Dredge rabbit with seasoned flour, shaking off excess. Saute in butter and oil until lightly brown and tender, about 20 minutes on each side.
To make sauce, combine all ingredients. Simmer and stir until sauce is warm. Do not boil. Serve over rabbit. Makes about 1 1/4 cups.