Best 8 Rabbit In Mustard Sauce Recipes

RABBIT IN MUSTARD SAUCE

Steps:

• As indicated in the introduction I have doubled the sauce of the original recipe. You may therefore halve it if you are not as partial to sauce as I am.
• Preheat oven 180°C / 355°F / gas 2.
• Remove any visible fat from the rabbit meat. Rinse rabbit meat under cold water and drain well with kitchen paper.
• Brush pieces with mustard, but do not use too much of it, as it otherwise will burn during the frying process. Generously salt and pepper the meat.
• Fry the meat pieces in portions in hot olive oil in an oven-safe pot until they have a nice colour. Use more oil if necessary. Put browned meat aside.
• Fry onions and bacon in the pot you fried the rabbit for 5 minutes, stirring frequently. Sprinkle with flour and stir. Add wine and stock and bring to a boil while you keep stirring. Add meat and thyme leaves.
• Cover with a lid and cook in the oven for 75-90 minutes or until tender. Remove pot from oven and put on stove. Add cream and 3 tablespoons of Dijon mustard. Mix and check if you want to add another tablespoon. Season to taste. Cook for a few minutes on the stove until the sauce is creamy.
• Serve on individual plates with mashed potatoes and vegetable of your choice. Garnish meat with thyme sprigs or thyme leaves.

RABBIT IN MUSTARD SAUCE

Steps:

• Rub the mustard all over the rabbit. Let stand for 3 hours. About 15 minutes before rabbit is ready, saute the bacon in a large, deep skillet until crisp. Remove bacon with a slotted spoon. Add the onion and cook until translucent, about 5 minutes.
• Wipe the mustard off of the rabbit. Toss with the flour. Add the butter to the pan. Working in 2 batches, saute rabbit pieces until golden on both sides, about 8 minutes for each batch. Remove rabbit from pan and set aside.
• Pour the wine into the pan. Over medium-high heat, simmer while scraping up browned bits from the bottom of the pan.
• Add the chicken broth, thyme, rosemary and bay leaf. Add the rabbit. Bring to a simmer. Reduce heat so that liquid barely simmers. Cook until rabbit is tender, about 1 hour and 15 minutes, skimming top as necessary.
• Remove rabbit from pan. Increase heat. Simmer sauce until thickened, about 20 minutes. Stir in cream. Simmer for 5 minutes.
• Stir in salt and pepper. Remove bay leaf. Return rabbit to the pan. Stir in parsley. Serve with noodles.

RABBIT WITH MUSTARD SAUCE

Steps:

• Finely chop onion. Pat rabbit pieces dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderate heat until hot but not smoking and brown rabbit pieces on all sides in 2 batches. Transfer rabbit as browned to a large bowl.
• In skillet cook onion in 1 tablespoon butter over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced by about half. Return rabbit to skillet and add broth. Simmer rabbit, covered, until tender, about 40 minutes.
• Transfer rabbit to cleaned large bowl and boil sauce until reduced to about 2 cups. In a small bowl whisk together 1/4 cup sauce and mustard and whisk mixture into sauce. In another small bowl stir cornstarch into 1 tablespoon cold water and whisk into sauce. Simmer sauce, whisking, 3 minutes, or until thickened. Whisk in remaining tablespoon butter, parsley, and salt and pepper to taste. Return rabbit to skillet and cook over moderately low heat, turning rabbit to coat with sauce, until heated through.

RABBIT IN WHITE WINE AND MUSTARD SAUCE

Steps:

• Sprinkle the rabbit pieces,including the liver, with salt and pepper and set aside.
• Bring enough water to the boil to cover the salt pork pieces when they are added.
• Heat the oil in a heavy skillet large enough to hold the rabbit pieces in one layer and add the salt pork cubes. Cook, stirring often, until the pieces are crisp and slightly browned.
• Remove and set aside the salt pork pieces.
• Set the rabbit liver aside. Add the remaining rabbit pieces to the fat in the skillet and cook about five minutes. Remove the rabbit pieces and pour off all the fat from the skillet. Return the rabbit pieces to the skillet. Add the onions, mushrooms and carrots. Add the garlic and stir to redistribute the ingredients. Cook about five minutes.
• Sprinkle with flour and stir so that the ingredients are evenly coated. Add the tomato paste and stir. Add the wine, broth and bring to the boil, stirring from the bottom to prevent sticking. Add the mustard and stir to blend.
• Tie the thyme, bay leaf, parsley and rosemary into a bundle and add it. Cover closely and cook 40 minutes. Add the rabbit liver and the browned pieces of salt pork. Stir. Cover and continue cooking five minutes. Sprinkle with parsley and serve with noodles or mashed potatoes.

RABBIT CASSEROLE WITH MUSTARD SAUCE

Steps:

• Preheat oven to 350 degrees.
• Remove any fat from the rabbits and wash under cold water. Pat dry with paper towels.
• Cut along both sides of the backbones with kitchen shears and discard bones.
• Cut each rabbit into eight even-sized pieces and pat dry again.
• Heat half the oil in a 2.5 litre flameproof casserole dish. Brown rabbit in batches, adding oil when necessary, then set aside.
• Add the onion and the bacon to the casserole dish and cook, stirring, for 5 minutes or until lightly browned.
• Sprinkle the flour into the pan and mix. Stir with a wooden spoon to scrape up the sediment from the base. Add the stock and wine, and stir until the sauce comes to a boil.
• Return the rabbit to the casserole dish and add the thyme.
• Cover and bake for 1 1/4 to 1 1/2 hours, or until the rabbit is tender and the sauce has thickened.
• Combine the cream and mustard, then stir into the sauce in the casserole.
• Garnish with thyme sprigs and serve.
• Great with mashed potatoes.

RABBIT WITH MUSTARD SAUCE

Steps:

• Heat 1 Tbsp olive oil in a large, deep skillet or Dutch oven.
• Sprinkle salt and pepper over the rabbit pieces.
• Brown rabbit pieces on all sides. Add additional oil if necessary (I had more than enough for our small rabbit); transfer to a plate when done.
• Add the onion, garlic and herbs to the remaining olive oil in the skillet and cook over medium heat until softened. Add wine and broth.
• Bring to a boil, and return rabbit to the pot. Cover and simmer for 1 hour .
• Remove rabbit to a plate.
• Boil sauce until it is reduced by about half. Whisk in mustard; season to taste.
• Return the rabbit to the sauce for a few minutes to reheat it.

RABBIT IN MUSTARD SAUCE (BURGUNDY, FRANCE)

Steps:

• Cut the rabbit up into six pieces and rub it all over with dijon mustard. Let marinade in the fridge, covered, for three or four hours.
• Fry the bacon over medium heat until lightly browned, then drain on paper towels. Pour off all but about a tablespoon of oil from the skillet, then add peanut oil and the rabbit pieces with the mustard.
• Saute for 10 minutes or until brown, turning once.
• Add the bacon, onion, herbs and white wine. Bring to a boil, then reduce heat and cover. Simmer for 45 to 50 minutes or until tender.
• Add the half and half. Stir and cook for another five minutes. Remove the bay leaf and discard. Arrange the rabbit on a serving plate, leaving the sauce in the pot.
• If your sauce needs thickening, mix the flour with the softened butter and wisk inches Boil for one or two minutes or until thick. Serve the rabbit with the sauce spooned over.

RABBIT IN STILTON-MUSTARD SAUCE

Steps:

• In a 9-by-13-inch baking pan, stir together oil, thyme, savory, and bay leaves.
• Add rabbit and turn to coat evenly.
• Cover and chill at least 1 hour or overnight.
• Preheat oven to 375°F.
• In a bowl, stir mustard and water until smooth.
• Turn rabbit over, then spread top of meat with half of mustard mixture.
• Bake, uncovered, in a 375°F oven for 20 minutes.
• Turn meat over and spread other side with remaining mustard mixture.
• Continue to bake, basting once or twice, until meat is no longer pink in thickest part (cut to test), 25 to 30 minutes more.
• Place rabbit on a platter and keep warm. Place pan over medium-high heat and boil, stirring, until juices are reduced to 1/2 cup, about 8 minutes.
• Add half and half, whisk until bubbling.
• Add all but 2 tablespoons cheese and whisk until melted.
• Pour sauce over rabbit; sprinkle with remaining cheese.
• Serve on warmed plates.