Rabbit in Stilton Mustard Sauce
Tender and succulent, this Rabbit in Stilton Mustard Sauce is the epitome of rustic elegance, combining earthy flavors with a luxurious creamy finish. This recipe features rabbit gently simmered in a rich wine and chicken stock until tender, then bathed in a velvety sauce made with crumbled Stilton cheese, Dijon mustard, and double cream, perfectly balanced by aromatic thyme and garlic. Ideal for impressing guests or elevating weeknight dinners, this dish is best served with buttery mashed potatoes or crusty bread to soak up every drop of the flavorful sauce. Its combination of savory rabbit, tangy Stilton, and a hint of mustard creates a comforting yet sophisticated meal that’s bursting with flavor. Perfect for your next dinner party or a cozy night at home, this dish captures the essence of hearty European-style cooking.
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Recipe Information
Ingredients
- 1 whole Rabbit (jointed into pieces)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Yellow onion (finely chopped)
- 2 Garlic cloves (minced)
- 1 cup Dry white wine
- 1 cup Chicken stock
- 0.5 cup Double cream (heavy cream)
- 100 grams Stilton cheese (crumbled)
- 2 teaspoons Dijon mustard
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Season the rabbit pieces with salt and pepper on all sides.
Heat olive oil and butter in a large, heavy-bottomed skillet or Dutch oven over medium heat.
Add the rabbit pieces to the pan and brown them on all sides, about 4-5 minutes per side. Remove the rabbit and set it aside.
In the same pan, add the finely chopped onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Deglaze the pan by pouring in the white wine and scraping the bottom of the pan to release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Add the chicken stock to the pan and stir to combine.
Return the browned rabbit pieces to the pan, ensuring they are partially submerged in the liquid. Sprinkle in the fresh thyme leaves.
Cover the pan with a lid and let the rabbit simmer on low heat for 35-40 minutes, or until the meat is tender and cooked through.
Remove the rabbit pieces and set them aside on a plate. Keep them warm by covering with foil.
Turn the heat to medium-low and stir the double cream, crumbled Stilton cheese, and Dijon mustard into the sauce until the cheese has melted and the sauce is smooth and creamy.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Return the rabbit pieces to the pan and spoon the sauce over them to coat. Cook for an additional 5 minutes to warm everything through.
Serve the rabbit in Stilton mustard sauce garnished with chopped parsley. Pair with mashed potatoes, crusty bread, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
4056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.3 g | 308% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1525 mg | 508% | |
| Sodium | 4876 mg | 212% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 6.9 g | ||
| Protein | 412.7 g | 825% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 990 mg | 76% | |
| Iron | 37.7 mg | 209% | |
| Potassium | 5393 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.
