Brandied Rabbit in Mustard Sauce
Delight your senses with this refined and rustic recipe for Brandied Rabbit in Mustard Sauce, a French-inspired dish that marries tender, slow-cooked rabbit with a rich, velvety Dijon cream sauce. The rabbit is seared to golden perfection before simmering in a luxurious blend of dry white wine, chicken stock, aromatic thyme, and a splash of brandy that deepens the flavor profile. A final touch of heavy cream and tangy mustard creates an irresistibly smooth sauce that elevates every bite. Perfect for an elegant dinner party or a cozy weekend meal, this dish pairs beautifully with crusty bread, roasted vegetables, or buttery mashed potatoes. Experience gourmet comfort food at its finest with this flavorful, show-stopping entrée. Keywords: brandied rabbit, mustard sauce, French cuisine, slow-cooked rabbit, Dijon cream sauce.
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Recipe Information
Ingredients
- 1 whole (about 2-3 pounds), cut into serving pieces Rabbit
- 1 teaspoon Salt
- 0.5 teaspoon, freshly ground Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 3 medium, finely chopped Shallots
- 2 cloves, minced Garlic
- 0.25 cup Brandy
- 1 cup, dry White wine
- 1.5 cups Chicken stock
- 2 tablespoons Dijon mustard
- 0.5 cup Heavy cream
- 4 sprigs Fresh thyme
- 2 tablespoons, chopped (for garnish) Parsley
Instructions
Season the rabbit pieces with salt and freshly ground black pepper. Lightly dust with flour, shaking off excess.
In a large heavy-bottomed skillet or Dutch oven, heat the butter and olive oil over medium-high heat. Once hot, brown the rabbit pieces on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pan. Transfer the browned pieces to a plate and set aside.
Reduce the heat to medium and add the chopped shallots and garlic to the pan. Sauté until softened and fragrant, about 2-3 minutes.
Carefully pour in the brandy and allow it to simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon. Be cautious as the alcohol may ignite briefly; this is normal.
Add the white wine and chicken stock to the pan, stirring to combine. Return the rabbit pieces to the pan, nestling them in the liquid.
Stir in the Dijon mustard and add the sprigs of fresh thyme. Bring the mixture to a gentle simmer, then cover and reduce the heat to low.
Cook the rabbit for about 60-75 minutes, turning the pieces halfway through, or until the meat is tender and easily pulls away from the bone.
Remove the rabbit pieces and set them aside, keeping them warm. Strain or skim off any excess grease from the sauce, if needed.
Stir the heavy cream into the sauce and cook for another 5 minutes over medium heat, allowing it to thicken slightly. Taste and adjust seasoning with additional salt and pepper, if needed.
Return the rabbit to the pan to warm through for a few minutes.
Serve the rabbit on a platter or individual plates, spooning the mustard sauce over the top. Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
1095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 11.2 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
