Rabbit in Mustard Sauce
Elevate your dinner table with the rich and rustic flavors of Rabbit in Mustard Sauce, a French-inspired dish perfect for special occasions or an indulgent weeknight treat. This recipe features tender, golden-browned rabbit pieces simmered in a creamy, tangy sauce made with Dijon and whole-grain mustard, dry white wine, and a touch of fresh thyme for aromatic depth. The sauce thickens to luscious perfection with the addition of heavy cream, creating a dish that's both hearty and elegant. Serve this savory masterpiece with crusty bread or creamy mashed potatoes to soak up every drop of the velvety sauce. Easy to follow yet deeply satisfying, this recipe—ready in about 1 hour and 45 minutes—is a delightful way to explore gourmet cooking at home. Enjoy the perfect balance of comfort and sophistication in each bite.
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Recipe Information
Ingredients
- 1 whole rabbit, cut into pieces
- 3 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 cup dry white wine
- 2 cups chicken stock
- 1 cup heavy cream
- 4 fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the rabbit pieces dry with paper towels and season both sides with salt and black pepper.
In a large heavy-bottomed skillet or Dutch oven, heat the olive oil and butter over medium heat.
Add the rabbit pieces and sear them for about 3-4 minutes per side, or until golden brown. Work in batches if necessary to avoid overcrowding the pan. Remove the seared rabbit pieces and set them aside.
In the same pan, add the chopped onion and sauté for 5-7 minutes until softened and lightly golden.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the Dijon mustard, whole-grain mustard, and chicken stock. Mix until well combined.
Return the rabbit pieces to the pan, ensuring they are submerged in the sauce. Add the thyme sprigs, cover the pan, and reduce the heat to low. Simmer for 1 hour, turning the rabbit pieces halfway through cooking.
After 1 hour, remove the lid and stir in the heavy cream. Let the sauce simmer uncovered for 10-15 minutes, or until it thickens to your desired consistency.
Taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Remove the thyme sprigs and transfer the rabbit to a serving platter. Spoon the mustard sauce over the rabbit and garnish with chopped fresh parsley.
Serve hot and enjoy with crusty bread, steamed vegetables, or creamy mashed potatoes.
Nutrition Facts
Calories |
962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 1111 mg | 48% | |
| Total Carbohydrate | 6.7 g | 2% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.2 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 95 mg | 7% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1474 mg | 31% | |
*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.
