Rabbit Casserole with Mustard Sauce
Delight your taste buds with this hearty and flavorful Rabbit Casserole with Mustard Sauce, a comforting one-pot dish that’s perfect for cozy evenings. Featuring tender, slow-cooked rabbit nestled in a creamy mustard-infused sauce, this recipe combines the earthiness of fresh thyme and bay leaves with the vibrant flavors of white wine, garlic, and grainy mustard. The addition of carrots, celery, and onions adds a rustic touch and balances the dish with natural sweetness and texture. Perfectly simmered to tenderness, this casserole is a gourmet yet approachable meal, ideal for dinner parties or an elevated family dinner. Serve it with crusty bread or creamy mashed potatoes to soak up every drop of the rich, velvety sauce. With just 20 minutes of prep and simple ingredients, this recipe is a must-try for fans of French-inspired comfort food.
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Recipe Information
Ingredients
- 1 whole rabbit, jointed
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 1 cup dry white wine
- 2 cups chicken stock
- 3 tablespoons grainy mustard
- 1 cup heavy cream
- 4 sprigs fresh thyme sprigs
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the rabbit pieces with salt and black pepper on all sides.
Heat the olive oil and butter in a large oven-safe casserole dish or Dutch oven over medium-high heat until the butter is melted and bubbling.
Sear the rabbit pieces in the casserole until browned on all sides, about 3-4 minutes per side. Remove the rabbit and set aside.
In the same dish, add the chopped onion, minced garlic, carrots, and celery. Cook for 5-7 minutes until the vegetables are softened.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Deglaze the dish by pouring in the white wine, scraping the bottom of the pan to release any browned bits.
Stir in the chicken stock, grainy mustard, and heavy cream, mixing thoroughly until the sauce is well combined.
Add the thyme sprigs and bay leaves to the casserole, and return the rabbit pieces to the dish, nestling them into the sauce and vegetables.
Reduce the heat to low, cover the casserole, and simmer for 60-70 minutes, occasionally stirring, until the rabbit is tender and the sauce has thickened.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove thyme sprigs and bay leaves before serving.
Garnish the casserole with chopped parsley and serve hot with crusty bread or mashed potatoes.
Nutrition Facts
Calories |
3982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.7 g | 287% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1536 mg | 512% | |
| Sodium | 3414 mg | 148% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 14.9 g | ||
| Protein | 380.9 g | 762% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 450 mg | 35% | |
| Iron | 36.9 mg | 205% | |
| Potassium | 5385 mg | 115% | |
*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.
