Before we get going tonight, I just want to commend Les Kerr for the ultimate Southern complement. He read the blog about his Mama’s Come Back Sauce and said if she were here “she would just hug your neck.” That is just as Southern as it gets.

But I’ve already digressed and I haven’t even started. This is a story that will ultimately lead you to a terrific mustard sauce that’s really easy to make. Every once in awhile Mark getsĀ  a hankering for something exotic and a few weeks ago he came home with rabbit.

No, not that rabbit. The kind that is already killed and cut up and boxed in your grocer’s freezer. I have no problem eating things that were formerly fuzzy and cute. No problem at all. But I do have a problem with carcasses that produce many bones and not much meat. Maybe if I were on Survivor (which, by the way, I’ve been slavishly devoted to for all twenty seasons) I’d be completely thrilled about rabbit, but since I’m not… I was not. I know Terrell will jump in here and tell me just how to prepare rabbit so it is acceptable because his Mama probably had a really killer recipe.

However. The mustard sauce recipe that came on the back of the rabbit box really was killer. The company is called Pel-Freeze and here’s their website. It’s a pretty basic website with no recipes but I have to give credit where credit is due.

At any rate, I liked the sauce with the rabbit. Kind of. But I loved the sauce with fish.

Here’s the sauce:

1/2 cup sour cream (Pel-Freez uses light sour cream but I don’t believe in that)

1/2 cup plain yogurt

1/2 cup dry white wine

3 tablespoons Dijon mustard

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 teaspoon chopped fresh basil

Combine all ingredients. Simmer and stir until the sauce is warm. Do not boil or the sauce will break.

For the fish, simple is best. I used tilapia andĀ  just dusted it with BBQ rub and sauteed it in a bit of oil, butter and lemon juice. You can figure that out on your own.

3 Comments

  1. Terrell Jones
    Terrell JonesReply
    February 18, 2010 at 1:20 am

    fried smothered in gravy. You had to par boil the ones we shot prior to frying. Serve with buttermilk biscuits also covered in gravy. Thats all I have to say about this.

  2. Gail Kerr
    February 18, 2010 at 9:21 pm

    Years ago (thank God) I used to have to cover the Fate Thomas Sure Shot Rabbit Hunters Supper. It was a big political thing. I still have a hat. I described it as standing an inch-deep in beer on a concrete floor at the fairgrounds eathing bunnies laced with buckshot.
    It does NOT taste like chicken.

    • the south in my mouth
      the south in my mouthReply
      February 21, 2010 at 10:58 pm

      To me it tasted like tough stringy chicken-like meat. But Terrell’s right. Smothered in gravy will make anything taste good.

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