Braised Rabbit with Mustard Sauce

Braised Rabbit with Mustard Sauce
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Braised Rabbit with Mustard Sauce

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Yields4 Servings
Prep Time20 minsCook Time1 hr 30 minsTotal Time1 hr 50 mins
For the Rabbit
 1 whole rabbit (2-3 lbs), cut into 6-8 pieces
 ½ cup all-purpose flour
 1 tsp salt
 ½ tsp black pepper
 2 tbsp olive oil
 2 tbsp unsalted butter
For the Sauce
 1 large onion, thinly sliced
 4 cloves garlic, minced
 ½ cup dry white wine (such as Sauvignon Blanc)
 1 cup chicken broth
 ½ cup heavy cream
 3 tbsp Dijon mustard
 1 tbsp whole grain mustard
 2 tbsp fresh thyme, chopped
 1 tbsp fresh rosemary, chopped
 2 bay leaves
 Salt and black pepper, to taste
For Garnish
 Fresh parsley, chopped
 Lemon zest, for brightness
Prepare the Rabbit
1

  1. In a shallow dish, combine flour, salt, and black pepper.

  2. Dredge the rabbit pieces in the flour mixture, shaking off any excess.

  3. Heat olive oil and butter in a large Dutch oven or heavy skillet over medium-high heat.

  4. Sear the rabbit pieces for 4-5 minutes per side, or until golden brown.

  5. Transfer the browned rabbit to a plate and set aside.

Sauté the Aromatics
2

  1. In the same pot, add the sliced onions and sauté for 5-7 minutes until softened.

  2. Add minced garlic and cook for another 1-2 minutes, until fragrant.

Deglaze and Build the Sauce
3

  1. Pour in the white wine, scraping up any browned bits from the bottom of the pot.

  2. Simmer for 5 minutes, reducing the wine by half.

  3. Stir in chicken broth, thyme, rosemary, and bay leaves.

  4. Return the rabbit pieces to the pot, nestling them into the sauce.

Braise the Rabbit
4

  1. Cover and reduce heat to low.

  2. Simmer for 1 to 1.5 hours, or until the rabbit is tender and the meat is easily pulled from the bone.

Prepare the Mustard Sauce
5

  1. Remove the rabbit pieces and set aside.

  2. Discard the bay leaves.

  3. Increase the heat to medium and stir in heavy cream, Dijon mustard, and whole grain mustard.

  4. Simmer for 10 minutes, allowing the sauce to thicken.

  5. Return the rabbit to the pot, spooning the sauce over the meat to coat.

Serve
6

  1. Transfer the rabbit to a serving platter and spoon the mustard sauce over the top.

  2. Garnish with fresh parsley and lemon zest.

  3. Serve with mashed potatoes, egg noodles, or crusty bread to soak up the sauce.

Tips and Variations
7

  • For Extra Flavor: Add 1/4 cup of brandy or cognac when deglazing the pan.

  • For a Spicy Kick: Add a pinch of cayenne pepper to the mustard sauce.

  • Make It Dairy-Free: Substitute coconut cream for the heavy cream.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.

  • Freezing: The braised rabbit can be frozen for up to 2 months. Thaw overnight and reheat gently.

Ingredients

For the Rabbit
 1 whole rabbit (2-3 lbs), cut into 6-8 pieces
 ½ cup all-purpose flour
 1 tsp salt
 ½ tsp black pepper
 2 tbsp olive oil
 2 tbsp unsalted butter
For the Sauce
 1 large onion, thinly sliced
 4 cloves garlic, minced
 ½ cup dry white wine (such as Sauvignon Blanc)
 1 cup chicken broth
 ½ cup heavy cream
 3 tbsp Dijon mustard
 1 tbsp whole grain mustard
 2 tbsp fresh thyme, chopped
 1 tbsp fresh rosemary, chopped
 2 bay leaves
 Salt and black pepper, to taste
For Garnish
 Fresh parsley, chopped
 Lemon zest, for brightness

Directions

Prepare the Rabbit
1

  1. In a shallow dish, combine flour, salt, and black pepper.

  2. Dredge the rabbit pieces in the flour mixture, shaking off any excess.

  3. Heat olive oil and butter in a large Dutch oven or heavy skillet over medium-high heat.

  4. Sear the rabbit pieces for 4-5 minutes per side, or until golden brown.

  5. Transfer the browned rabbit to a plate and set aside.

Sauté the Aromatics
2

  1. In the same pot, add the sliced onions and sauté for 5-7 minutes until softened.

  2. Add minced garlic and cook for another 1-2 minutes, until fragrant.

Deglaze and Build the Sauce
3

  1. Pour in the white wine, scraping up any browned bits from the bottom of the pot.

  2. Simmer for 5 minutes, reducing the wine by half.

  3. Stir in chicken broth, thyme, rosemary, and bay leaves.

  4. Return the rabbit pieces to the pot, nestling them into the sauce.

Braise the Rabbit
4

  1. Cover and reduce heat to low.

  2. Simmer for 1 to 1.5 hours, or until the rabbit is tender and the meat is easily pulled from the bone.

Prepare the Mustard Sauce
5

  1. Remove the rabbit pieces and set aside.

  2. Discard the bay leaves.

  3. Increase the heat to medium and stir in heavy cream, Dijon mustard, and whole grain mustard.

  4. Simmer for 10 minutes, allowing the sauce to thicken.

  5. Return the rabbit to the pot, spooning the sauce over the meat to coat.

Serve
6

  1. Transfer the rabbit to a serving platter and spoon the mustard sauce over the top.

  2. Garnish with fresh parsley and lemon zest.

  3. Serve with mashed potatoes, egg noodles, or crusty bread to soak up the sauce.

Tips and Variations
7

  • For Extra Flavor: Add 1/4 cup of brandy or cognac when deglazing the pan.

  • For a Spicy Kick: Add a pinch of cayenne pepper to the mustard sauce.

  • Make It Dairy-Free: Substitute coconut cream for the heavy cream.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.

  • Freezing: The braised rabbit can be frozen for up to 2 months. Thaw overnight and reheat gently.

Notes

Braised Rabbit with Mustard Sauce
IngredientsDirections
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