Rabbit in Mustard and Thyme Sauce As I Like It
Indulge in the rustic elegance of "Rabbit in Mustard and Thyme Sauce As I Like It," a French-inspired dish that combines tender rabbit with a rich, creamy mustard sauce infused with fragrant thyme. This recipe features succulent rabbit pieces seared to golden perfection, then slow-simmered in a flavorful blend of white wine, chicken stock, and a medley of Dijon and whole-grain mustards. Finished with a touch of heavy cream, the sauce is irresistibly velvety and captures the comforting essence of classic French cooking. Perfect for a hearty dinner or a sophisticated gathering, this dish pairs beautifully with crusty bread, roasted vegetables, or simple steamed potatoes. Garnished with fresh parsley for a pop of color, this rabbit stew is a show-stopping centerpiece that elevates any meal. Keywords: rabbit in mustard sauce, thyme rabbit recipe, French rabbit stew, creamy mustard sauce recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 whole rabbit (cut into 6-8 pieces)
- 3 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 200 milliliters heavy cream
- 150 milliliters dry white wine
- 200 milliliters chicken stock
- 30 grams unsalted butter
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 4 sprigs fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Begin by seasoning the rabbit pieces with salt and pepper. Coat each piece lightly with 2 tablespoons of Dijon mustard, ensuring an even layer.
Heat 1 tablespoon of olive oil and the butter in a large skillet or Dutch oven over medium-high heat. Sear the rabbit pieces on all sides until golden brown. Remove the rabbit and set aside on a plate.
Reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
Deglaze the skillet with the white wine, scraping the bottom to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Add the chicken stock, fresh thyme sprigs, and bay leaf to the skillet. Return the seared rabbit pieces to the pan, ensuring they are partially submerged in the liquid.
Cover the skillet with a lid and simmer gently on low heat for 60 minutes, occasionally turning the rabbit pieces to ensure even cooking.
Remove the lid and stir in the heavy cream, the remaining tablespoon of Dijon mustard, and the whole-grain mustard. Allow the sauce to simmer uncovered for 10-15 minutes, or until it thickens to your desired consistency. Taste and adjust seasoning with additional salt and pepper, if needed.
Remove the thyme sprigs and bay leaf before serving. Plate the rabbit and spoon the creamy mustard and thyme sauce generously over the top.
Garnish with freshly chopped parsley and serve immediately. This dish pairs wonderfully with crusty bread, roasted vegetables, or steamed potatoes.
Nutrition Facts
Calories |
3408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.1 g | 239% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1308 mg | 436% | |
| Sodium | 4490 mg | 195% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 7.3 g | ||
| Protein | 386.2 g | 772% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 403 mg | 31% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 5338 mg | 114% | |
*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.
