Rabbit with Mustard Sauce
Dive into the rich and comforting flavors of rustic French cuisine with this 'Rabbit with Mustard Sauce' recipe. Tender rabbit pieces are braised to perfection in a luscious, creamy sauce made with Dijon and grainy mustard, infused with aromatic thyme, bay leaf, and a splash of dry white wine. The slow-cooked combination results in a melt-in-your-mouth dish with a balance of tangy, savory, and creamy notes. Ideal for a cozy dinner or a special entertaining menu, this recipe pairs beautifully with crusty bread or velvety mashed potatoes to soak up the exquisite sauce. With easy-to-follow steps and just 20 minutes of prep time, this hearty dish is a showstopper that's surprisingly simple to make. If you're looking to impress with French-inspired cooking, this rabbit recipe is a must-try!
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Recipe Information
Ingredients
- 1 whole (around 2.5 lbs, cut into 6-8 pieces) rabbit
- 70 grams Dijon mustard
- 30 grams grainy mustard
- 30 grams unsalted butter
- 15 ml olive oil
- 1 medium (finely diced) yellow onion
- 3 minced garlic cloves
- 300 ml chicken stock
- 150 ml dry white wine
- 150 ml heavy cream
- 3 sprigs fresh thyme sprigs
- 1 bay leaf
- 1 to taste salt
- 1 to taste black pepper
- 15 grams (chopped, for garnish) fresh parsley
Instructions
Start by preheating your oven to 180°C (350°F).
Season the rabbit pieces generously with salt and black pepper.
Heat the butter and olive oil in a large oven-safe skillet or Dutch oven over medium heat.
Sear the rabbit pieces until golden brown on all sides, about 3-4 minutes per side. Remove them from the pan and set aside.
In the same pan, reduce the heat to medium and add the diced onion and garlic. Sauté until softened and fragrant, about 2-3 minutes.
Deglaze the pan with white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
Stir in the Dijon mustard, grainy mustard, chicken stock, fresh thyme sprigs, and bay leaf. Bring the mixture to a gentle simmer.
Return the rabbit pieces to the pan, ensuring they are partially submerged in the sauce. Cover the skillet or Dutch oven tightly with a lid or foil.
Transfer the pan to the preheated oven and braise for 60-70 minutes, or until the rabbit is tender and cooked through.
Remove the pan from the oven and transfer the rabbit pieces to a plate. Discard the thyme sprigs and bay leaf.
Place the pan back on the stove over low-medium heat. Stir in the heavy cream and simmer the sauce for 5-7 minutes, allowing it to thicken slightly.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Return the rabbit pieces to the pan to coat them in the mustard sauce and heat through.
Serve the rabbit with mustard sauce hot, garnished with freshly chopped parsley. Pair with crusty bread, mashed potatoes, or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
3564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 19.7 g | ||
| Cholesterol | 1198 mg | 399% | |
| Sodium | 8052 mg | 350% | |
| Total Carbohydrate | 20.0 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 7.1 g | ||
| Protein | 355.2 g | 710% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 3832 mg | 82% | |
*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.
