Best 10 Rabbit With Mustard Sauce Recipes

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Embark on a culinary journey with our succulent rabbit with mustard sauce, a timeless classic elevated with a symphony of flavors. This delectable dish captivates the senses with its tender rabbit meat enveloped in a creamy, tangy mustard sauce that dances on your palate. Each bite reveals a harmonious blend of tang, richness, and a hint of spice, leaving you craving more.

Alongside this star recipe, discover a treasure trove of equally enticing dishes that showcase the versatility of rabbit as a culinary canvas. From the rustic charm of rabbit stew brimming with hearty vegetables to the elegant sophistication of rabbit braised in white wine, our curated collection caters to diverse tastes and occasions.

For those seeking a lighter option, our rabbit fricassee with spring vegetables offers a refreshing take on this classic French dish. The delicate flavors of rabbit harmoniously intertwine with the vibrant medley of spring vegetables, creating a symphony of textures and colors that delights the eyes and palate.

Our adventurous gourmands will find solace in the robust flavors of rabbit cacciatore, where succulent rabbit meat is braised in a rich tomato sauce infused with aromatic Italian herbs. The result is a hearty and flavorful dish that transports you to the vibrant trattorias of Italy.

And for those who appreciate the simplicity of comfort food, our humble rabbit pot pie exudes warmth and nostalgia. Tender rabbit meat, nestled amidst a creamy sauce and enveloped in a golden, flaky crust, provides a comforting embrace on chilly evenings.

Indulge in our curated selection of rabbit recipes, each a testament to the culinary versatility of this often-overlooked protein. Whether you seek a classic dish with a modern twist or an exploration into global flavors, our rabbit recipes offer a delectable journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE WINE-BRAISED RABBIT WITH MUSTARD



White Wine-Braised Rabbit With Mustard image

This is a version of lapin à la moutarde, a homey, traditional French dish still popular in old-fashioned Parisian bistros at lunchtime. Yes, there are quite a few steps required to put this dish on the table, but probably no more than 30 minutes of active work. It is essentially a one-pot meal, with a little fiddling. The pleasingly sharp, succulent, saucy result is worth the extra effort. Get your rabbit in a butcher shop if possible, and ask to have it cut up; if your only option is a whole rabbit, it's not much more difficult than cutting up a chicken. Serve with noodles if you'd like, or rice, mashed potatoes or steamed new potatoes.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 2h

Yield 4 servings

Number Of Ingredients 15

1 small rabbit, about 3 pounds, cut into 6 to 8 pieces
Salt and pepper
3 tablespoons lard or vegetable oil
1 cup all-purpose flour for dredging rabbit, plus 2 tablespoons for sauce
1 large onion, diced (about 2 cups)
1 cup dry white wine
2 1/2 cups chicken broth
1 tablespoon whole-grain mustard
2 thyme branches
12 sage leaves
1/2 cup crème fraîche
1 tablespoon Dijon mustard
1 teaspoon chopped capers
1/4 cup thinly sliced chives
1 pound cooked pappardelle pasta or wide egg noodles, for serving (optional)

Steps:

  • Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
  • Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.
  • Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
  • Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
  • Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
  • Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)
  • Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
  • Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.

Nutrition Facts : @context http, Calories 882, UnsaturatedFat 22 grams, Carbohydrate 44 grams, Fat 38 grams, Fiber 5 grams, Protein 78 grams, SaturatedFat 10 grams, Sodium 1707 milligrams, Sugar 8 grams, TransFat 0 grams

SAUTéED RABBIT WITH MUSTARD SAUCE



Sautéed Rabbit With Mustard Sauce image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, one pot, main course

Time 1h20m

Yield Four servings

Number Of Ingredients 16

1 young rabbit, about 2 1/2 pounds, cleaned weight, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
2 cups very small white onions, the smaller the better, peeled
1/2 pound mushrooms, left whole if very small, otherwise quartered
2 teaspoons finely minced garlic
3 sprigs fresh parsley
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
1 tablespoon corn, peanut or vegetable oil
1 tablespoon butter
3 tablespoons flour
1 cup dry white wine
2 cups fresh or canned chicken broth
1 tablespoon tomato paste
1 tablespoon imported mustard

Steps:

  • Sprinkle the rabbit pieces with salt and pepper.
  • Prepare the onions, mushrooms and garlic and set aside. Tie the parsley, thyme sprigs and bay leaf into a bundle and set aside.
  • Heat the oil and butter in a heavy casserole and add the rabbit pieces. Cook until golden brown on one side, about four or five minutes, and turn the pieces. Cook about two minutes on the second side and pour off the fat.
  • Add the mushrooms, onions and garlic, and stir. Sprinkle with flour and stir to coat the ingredients evenly.
  • Add the wine, chicken broth and tomato paste, and stir. Add the herb bundle. Bring to the boil. Cover closely and let simmer one hour.
  • Scoop out about one cup of the sauce and stir the mustard into it. Return this mixture to the casserole and stir. Bring the mixture barely to the simmer. Remove the herb bundle and serve.

Nutrition Facts : @context http, Calories 722, UnsaturatedFat 15 grams, Carbohydrate 17 grams, Fat 29 grams, Fiber 3 grams, Protein 84 grams, SaturatedFat 9 grams, Sodium 1676 milligrams, Sugar 5 grams, TransFat 0 grams

RABBIT WITH ROSEMARY SPAETZLE, ONION SOUBISE AND MUSTARD VERMOUTH SAUCE



Rabbit with Rosemary Spaetzle, Onion Soubise and Mustard Vermouth Sauce image

Provided by Eric Greenspan

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 16

4 rabbit legs
Kosher salt and freshly ground black pepper
2 tablespoons neutral cooking oil
3 white onions, thinly sliced
1 cup vermouth
1/4 cup Dijon mustard
1 stick unsalted butter, at room temperature
1 sprig fresh rosemary
1/2 cup heavy cream
2 large eggs
1/4 cup milk
1 tablespoon chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup all-purpose flour
1 stick unsalted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • Sprinkle the rabbit legs with salt and pepper. Place a large Dutch oven over high heat and add the oil. Let get hot, then add the rabbit legs and sear on both sides, 5 to 7 minutes per side. Transfer to a plate until ready to use.
  • Reduce the heat to medium-low, then add the onions. Season with salt and saute until translucent, 5 to 7 minutes. Add the vermouth and mustard and bring to a simmer. Add the butter, the rabbit legs and rosemary atop the onions. Cover the pan and bake until the rabbit is tender, 35 to 40 minutes.
  • Remove the rabbit from the Dutch oven and set aside. Put the Dutch oven back over medium-high heat and add the cream to the cooking liquid and onions. Cook until heated through and thickened, about 2 minutes.
  • For the spaetzle: Bring a large pot of water to a boil.
  • Whisk the eggs, milk, rosemary, salt and pepper together in a small mixing bowl. Add the flour gradually until a thick batter is formed.
  • Over the boiling water, push the batter through the bottom of a colander with a spatula and simmer until the spaetzle float to the top, 3 to 4 minutes. Strain and place on a paper towel-lined sheet tray. Let cool slightly.
  • Heat a 14-inch cast-iron pan over medium-high heat. Add the butter and heat until frothy and browned. Add the spaetzle and cook until crisp, 2 to 3 minutes. Drain on the paper towels and season with salt.
  • Place the spaetzle in a large shallow dish and top with the rabbit legs. Pour the sauce over the legs and serve.

RABBIT IN MUSTARD SAUCE



Rabbit In Mustard Sauce image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 5h10m

Yield Four servings

Number Of Ingredients 15

1/2 cup Dijon mustard
1 rabbit, about 3 1/2 pounds, cut in 6 or 7 pieces
2 strips bacon, diced
1 onion, peeled and minced
1/2 cup all-purpose flour
1 tablespoon unsalted butter
2 cups dry white wine
3 cups chicken broth, homemade or low-sodium canned
1/2 teaspoon dried thyme
1/2 teaspoon rosemary
1 bay leaf
1/4 cup heavy cream
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
2 tablespoons minced parsley

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.

Nutrition Facts : @context http, Calories 930, UnsaturatedFat 19 grams, Carbohydrate 28 grams, Fat 40 grams, Fiber 3 grams, Protein 90 grams, SaturatedFat 14 grams, Sodium 1456 milligrams, Sugar 6 grams, TransFat 0 grams

BRAISED RABBIT WITH GRAINY MUSTARD SAUCE



Braised Rabbit with Grainy Mustard Sauce image

Categories     Chicken     Game     Mustard     Poultry     Braise     Christmas     Dinner     Lunch     Rabbit     Fall     Winter     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 15

2 (3-pound) rabbits*, each cut into 6 serving pieces
1 1/2 teaspoons salt
1 teaspoon black pepper
3 to 4 tablespoons vegetable oil
1 3/4 cups reduced-sodium chicken broth (14 fluid ounces
2 medium onions, finely chopped (2 cups)
3 large garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoon pieces
2 1/2 cups dry white wine
1/3 cup Dijon mustard
1/4 cup whole-grain mustard
2 teaspoons cornstarch
2 tablespoons cold water
Garnish: fresh thyme sprigs

Steps:

  • Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning rabbit.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.
  • Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes.
  • While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.
  • Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.
  • Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.
  • *Available at butcher shops, specialty foods shops, and some supermarkets (may require special order).

RABBIT IN MUSTARD SAUCE



Rabbit in Mustard Sauce image

I came across this delicious rabbit recipe in the French section of a cook book about Mediterranean cooking. As my mother always pairs rabbit with mashed potatoes - which is also highly recommended with this recipe - I doubled the sauce. Who doesn't want extra sauce for the mashed potatoes? This has also the advantage that the dish can easily be reheated. I usually thin sauces with a little bit of water, wine, cream or milk if I reheat them. When I cooked this recipe, I reheated it several times, as it was only me who ate it and it always tasted delicious. You can of course halve the sauce if you are not as partial to sauces as I am. I also changed the recipe found in the book slightly in that I rubbed the pieces of rabbit in mustard before frying them. My mother always does it this way. For me rabbit cooked like in this recipe with plenty of mashed potatoes on the side is pure comfort food. I also recommend to serve some cooked carrots or steamed tomatoes with it. Yummy.

Provided by tigerduck

Categories     Rabbit

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 5/8 kg rabbit, pieces (with bones, 3lbs 9oz)
salt
pepper, freshly ground
2 tablespoons mild mustard
olive oil
4 medium onions, roughly chopped
6 slices bacon, thin slices, sliced into 3 cm pieces (1 1/5 inch pieces)
4 tablespoons flour
3 cups chicken stock
1 cup white wine
2 teaspoons fresh thyme leaves
1 cup single cream (if the single cream in your country works well in sauces, otherwise use cream)
3 -4 tablespoons Dijon mustard
thyme (to garnish)

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.

CAFE DES FEDERATIONS' RABBIT WITH MUSTARD SAUCE



Cafe des Federations' Rabbit With Mustard Sauce image

Provided by Molly O'Neill

Time 1h10m

Yield Six servings

Number Of Ingredients 11

1 fresh rabbit (about 2 1/2 pounds), cut into 7 to 8 serving pieces (or substitute chicken)
1/2 cup Dijon mustard
Kosher salt and freshly ground pepper to taste
3 tablespoons peanut oil
1 tablespoon unsalted butter
1 bottle dry white wine
2 medium onions, peeled and finely chopped
1 tablespoon superfine flour, like Wondra
Several branches of fresh thyme or 1 teaspoon dried
1 imported bay leaf
Chopped fresh parsley

Steps:

  • Evenly brush one side of the rabbit pieces with some of the mustard. Season generously with salt and pepper. Heat the oil and butter in a large nonreactive skillet over medium heat. When the fat is hot but not smoking, add half of the rabbit, mustard sides down; do not overcrowd the pan. Cook until brown, about 10 minutes.
  • Brush the rabbit pieces with additional mustard and turn. Season with salt and pepper. Cook until golden brown, another 10 minutes. Transfer to a large platter and repeat with the remaining rabbit.
  • Add several tablespoons of the wine to the skillet and scrape up any browned bits that have stuck to the pan. Add the onions and cook, stirring, until golden brown, about 5 minutes. Remove the skillet from the heat. Sprinkle the flour over the onions and stir to coat. Add the remaining wine, the thyme and the bay leaf. Add all of the rabbit pieces.
  • Return the skillet to low heat and simmer until the rabbit is very tender and the sauce begins to thicken, about 40 minutes.
  • Transfer the rabbit and sauce to a warmed platter and sprinkle with parsley. Serve immediately over buttered fresh noodles or rice.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 24 grams, Carbohydrate 11 grams, Fat 38 grams, Fiber 2 grams, Protein 37 grams, SaturatedFat 11 grams, Sodium 906 milligrams, Sugar 3 grams, TransFat 0 grams

RABBIT IN WHITE WINE AND MUSTARD SAUCE



Rabbit in White Wine and Mustard Sauce image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h15m

Yield 4 - 6 servings

Number Of Ingredients 19

1 3-pound rabbit, dressed weight, cut into serving pieces
Salt to taste, if desired
Freshly ground pepper to taste
6 ounces lean salt pork cut into 1/2-inch cubes
2 tablespoons corn, peanut or vegetable oil
24 pearl onions, peeled, about 1 cup
1/2 pound small white mushrooms
1/2 pound carrots, trimmed and scraped and cut into 1/4-inch cubes, about 1 cup
1 teaspoon finely minced garlic
2 tablespoons flour
1 tablespoon tomato paste
2 cups very dry white wine
1 cup fresh or canned chicken broth
2 tablespoons Dijon-style mustard
2 sprigs fresh thyme or 1/2 teaspoon dried
1 bay leaf
2 sprigs fresh parsley
1 sprig fresh rosemary or 1/2 teaspoon dried
2 tablespoons finely chopped parsley

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.

Nutrition Facts : @context http, Calories 696, UnsaturatedFat 24 grams, Carbohydrate 17 grams, Fat 41 grams, Fiber 4 grams, Protein 50 grams, SaturatedFat 13 grams, Sodium 1228 milligrams, Sugar 6 grams, TransFat 0 grams

RABBIT WITH MUSTARD SAUCE



Rabbit With Mustard Sauce image

I found a recipe on the net to use our last rabbit in the freezer-we both agreed it was amazing. The ORIGINAL recipe on Group Recipes had no garlic, sage or thyme and used 4 tablespoons of oil. I used well flavoured home made chicken stock, so didn't need any additional seasoning at the end. Rabbit is super healthy and the 200g of meat we each ate would be the equivalent of a skinless chicken breast of the same size (no matter what the Food nutritional data seems to think!) I jointed an 800g rabbit myself and reckon it was around 500g of joints in 6 pieces.

Provided by JustJanS

Categories     Rabbit

Time 1h25m

Yield 2 serving(s)

Number Of Ingredients 11

500 g rabbit joints
salt and pepper
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon fresh rosemary, chopped finely
2 teaspoons fresh sage, chopped finely
2 teaspoons fresh thyme, chopped finely
1 1/2 cups white wine
2 cups chicken broth
4 tablespoons Dijon mustard

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.

Nutrition Facts : Calories 636, Fat 23.1, SaturatedFat 5.6, Cholesterol 142.5, Sodium 1213.2, Carbohydrate 15.2, Fiber 2.3, Sugar 5.6, Protein 57.1

RABBIT WITH MUSTARD SAUCE



Rabbit with Mustard Sauce image

Categories     Mustard     Rabbit     White Wine     Fall     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 9

1 medium onion
a 3-pound rabbit, cut into 8 pieces
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 1/4 cups dry white wine
1 3/4 cups chicken broth (13 3/4 fluid ounces)
1/4 cup Dijon mustard
1 teaspoon cornstarch
2 tablespoons chopped fresh parsley leaves

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.

Tips:

  • Use a young rabbit: The meat of a young rabbit is more tender and flavorful than that of an older rabbit.
  • Brown the rabbit well: Browning the rabbit before braising it helps to develop its flavor.
  • Use a good quality mustard: The mustard is the star of this dish, so it's important to use a good quality one. Look for a mustard that is sharp and flavorful.
  • Don't overcook the rabbit: Rabbit meat can easily become tough if it is overcooked. Cook it just until it is cooked through, about 30 minutes.
  • Serve with a side of mashed potatoes or rice: The mustard sauce is delicious served over mashed potatoes or rice.

Conclusion:

Rabbit with mustard sauce is a classic French dish that is both delicious and easy to make. By following these tips, you can make sure that your rabbit with mustard sauce turns out perfectly. So next time you're looking for a new and exciting dish to try, give rabbit with mustard sauce a try. You won't be disappointed!

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