Rabbit with Tarragon Sauce
Delight your taste buds with this elegant Rabbit with Tarragon Sauce recipe—a refined, French-inspired dish perfect for special occasions or a gourmet dinner at home. Tender, pan-seared rabbit pieces are slowly braised to perfection in a rich, aromatic sauce made with white wine, chicken stock, and a luscious blend of cream, Dijon mustard, and fresh tarragon. This flavor-infused masterpiece combines the earthy notes of rabbit with the subtle anise-like essence of tarragon, creating a perfectly balanced dish that’s comforting yet sophisticated. Served with crusty bread, creamy mashed potatoes, or lightly steamed vegetables, this meal is sure to impress your guests while bringing a touch of culinary finesse to your table.
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Recipe Information
Ingredients
- 1 whole Rabbit, jointed
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 50 grams Flour
- 2 tablespoons Olive oil
- 30 grams Butter
- 3 medium Shallots, finely chopped
- 200 milliliters White wine
- 400 milliliters Chicken stock
- 150 milliliters Double cream (heavy cream)
- 2 tablespoons Fresh tarragon leaves, chopped
- 1 teaspoon Dijon mustard
Instructions
Preheat a large, heavy-bottomed skillet or Dutch oven over medium heat.
Season the rabbit pieces with salt and pepper, then lightly dust them with flour on all sides.
Add olive oil and butter to the skillet. Once the butter is melted and sizzling, add the rabbit pieces to the pan in batches to avoid overcrowding. Brown each piece on all sides for about 3-4 minutes per side, then remove and set aside.
In the same skillet, add the finely chopped shallots and sauté over medium heat until softened and translucent, about 3-4 minutes.
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to reduce by half, about 5 minutes.
Return the rabbit pieces to the skillet. Pour in the chicken stock, making sure the pieces are mostly submerged. Bring the mixture to a gentle simmer.
Cover the skillet with a lid and cook on low heat for 60-70 minutes, or until the rabbit meat is tender and almost falling off the bone.
Carefully remove the rabbit pieces from the skillet and set aside to keep warm.
Stir in the double cream, Dijon mustard, and fresh tarragon leaves into the skillet. Simmer the sauce on low for about 5-7 minutes, allowing it to thicken slightly.
Taste the sauce and adjust seasoning with more salt or pepper if needed.
Return the rabbit pieces to the skillet, spooning the tarragon sauce over them. Cook for another 5 minutes to heat through.
Serve the rabbit with tarragon sauce immediately, paired with crusty bread, mashed potatoes, or steamed vegetables.
Nutrition Facts
Calories |
1027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 781 mg | 34% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.4 g | ||
| Protein | 100.3 g | 201% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 148 mg | 11% | |
| Iron | 10.0 mg | 55% | |
| Potassium | 1275 mg | 27% | |
*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.
