Savory Rabbit in Rich Mustard Cream Sauce
This exquisite recipe for Rabbit in Rich Mustard Cream Sauce is inspired by the rustic flavors of Mediterranean cuisine, where the delicate taste of rabbit meets a robust and velvety mustard sauce. Perfectly paired with creamy mashed potatoes, this dish embraces comfort food at its finest. The rabbit is first infused with a layer of mild mustard, sautéed to achieve a golden-brown crust, and then slow-cooked alongside aromatic onions and smoky bacon, allowing the flavors to meld beautifully. The generous sauce is a luscious mix of chicken stock, white wine, and rich cream, making it ideal for soaking into your favorite sides. Leftovers only get better, rewarming easily while still delivering delightful flavors. Serve it alongside vibrant steamed vegetables like carrots or tomatoes for a complete meal that brings joy to any table.
4-6 servings
Servings
N/A
Calories
14
Ingredients
Ingredients
Rabbit
1.625 kg (Cut into pieces with bones)
Salt
to taste (N/A)
Freshly ground pepper
to taste (N/A)
Mild mustard
2 tablespoons (Brush on rabbit pieces)
Olive oil
as needed (For frying)
Onions
4 medium (Roughly chopped)
Bacon
6 slices (Thinly sliced into 3 cm pieces)
Flour
4 tablespoons (N/A)
Chicken stock
3 cups (N/A)
White wine
1 cup (N/A)
Fresh thyme leaves
2 teaspoons (N/A)
Single cream
1 cup (Use if suitable for sauces)
Dijon mustard
3-4 tablespoons (To taste)
Thyme
to garnish (Use sprigs or leaves)
Instructions
1
1. Preheat your oven to 180°C (355°F) or gas mark 2.
2
2. Prepare the rabbit by trimming any excess fat. Rinse the pieces under cold water and pat dry with kitchen paper.
3
3. Lightly brush the rabbit pieces with mild mustard, ensuring not to overdo it to prevent burning during frying. Generously season with salt and freshly ground pepper.
4
4. In a large oven-safe pot, heat a splash of olive oil over medium-high heat. Brown the rabbit pieces in batches, allowing each side to develop a lovely golden color. Remove the browned rabbit and set aside.
5
5. In the same pot, add the chopped onions and sliced bacon. Sauté for about 5 minutes, stirring frequently until the onions are soft and the bacon is fragrant. Sprinkle in the flour and stir to combine.
6
6. Gradually add the white wine and chicken stock, stirring continuously until the mixture comes to a gentle boil. Return the rabbit to the pot and add the fresh thyme leaves, ensuring everything is well mixed.
7
7. Cover the pot with a lid and transfer it to the preheated oven. Let it cook for 75-90 minutes, or until the rabbit is tender and flavorful.
8
8. Once cooked, carefully remove the pot from the oven and place it on the stove. Stir in the single cream and 3 tablespoons of Dijon mustard. Taste the sauce; if you prefer a stronger mustard flavor, feel free to add an additional tablespoon. Allow the sauce to simmer for a few minutes until creamy and integrated.
9
9. To serve, plate the rabbit alongside a generous serving of creamy mashed potatoes and your choice of steamed or roasted vegetables. Garnish each plate with fresh thyme sprigs or leaves for presentation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this dish?
The main protein is 1.625 kg of rabbit, cut into pieces with bones.
What kind of sauce is featured in this recipe?
The recipe features a rich mustard cream sauce made with chicken stock, white wine, and single cream.
How many people does this rabbit recipe serve?
This recipe makes approximately 4 to 6 servings.
At what temperature should the oven be preheated?
Preheat your oven to 180°C (355°F) or gas mark 2.
How long does the rabbit need to cook in the oven?
The rabbit should cook in the oven for 75 to 90 minutes until tender.
What type of mustard is used to brush the rabbit before frying?
A mild mustard is used to lightly brush the rabbit pieces before browning.
What type of mustard is added to the sauce at the end?
Dijon mustard is stirred into the sauce at the end of the cooking process.
What is the recommended side dish for this recipe?
Creamy mashed potatoes are the recommended side dish for soaking up the generous sauce.
How many onions are needed for the recipe?
The recipe calls for 4 medium onions, roughly chopped.
How much bacon is included in the dish?
The recipe uses 6 slices of bacon, thinly sliced into 3 cm pieces.
What kind of wine is used for the cooking liquid?
One cup of white wine is used to deglaze and flavor the sauce.
How much chicken stock is required?
You will need 3 cups of chicken stock.
What herb is used to season and garnish the dish?
Fresh thyme leaves and sprigs are used for both flavor and garnish.
Why should I pat the rabbit dry before cooking?
Patting the rabbit dry with kitchen paper ensures it browns properly rather than steaming.
Can I adjust the strength of the mustard flavor?
Yes, you can add an additional tablespoon of Dijon mustard at the end if you prefer a stronger flavor.
What type of cream should be used for the sauce?
The recipe calls for 1 cup of single cream.
Should the rabbit be bone-in or boneless?
The recipe specifically calls for rabbit pieces with bones.
What are the suggested vegetable sides?
Vibrant steamed vegetables like carrots or tomatoes are recommended.
Is this recipe inspired by a specific cuisine?
Yes, it is inspired by the rustic flavors of Mediterranean cuisine.
What should I do if the mustard burns during frying?
To prevent burning, ensure you only lightly brush the rabbit with a thin layer of mild mustard.
When do I add the flour to the pot?
The flour is sprinkled in after sautéing the onions and bacon, just before adding the liquids.
How do I brown the rabbit pieces?
Heat olive oil in a large oven-safe pot and brown the pieces in batches over medium-high heat until golden.
Do leftovers store and reheat well?
Yes, leftovers get better over time and rewarm easily while maintaining their flavor.
What is the first step of the preparation?
The first step is to preheat the oven and then trim and dry the rabbit pieces.
How much flour is used in the recipe?
The recipe uses 4 tablespoons of flour to help thicken the sauce.
What type of oil is used for frying?
Olive oil is used to brown the rabbit and sauté the vegetables.
Is the bacon cooked with the onions?
Yes, the chopped onions and sliced bacon are sautéed together for about 5 minutes.
When is the single cream added?
The single cream is stirred in after the pot is removed from the oven and placed back on the stove.
How many ingredients are in this recipe in total?
There are a total of 14 ingredients listed in the recipe.
What is the final step before serving?
The final step is to garnish the plates with fresh thyme sprigs or leaves.