German cuisine · Meat & Kebab

Oven-Braised Rabbit in Mustard Sauce

Rabbit pieces braised in the oven and served in a pale mustard-cream sauce with thyme and white wine.

Ingredients · for 4 servings

• 1 rabbit (cut into pieces, approx. 1.4 kg)
• 3 tbsp Dijon mustard
• 2 shallots
• 250 ml white wine
• 300 ml strong chicken stock
• 200 ml cream
• 3 sprigs thyme
• 2 tbsp clarified butter
• 1 tbsp butter
• 1 tbsp flour
• Salt, pepper

Instructions

1. Pat the rabbit pieces dry, season with salt and pepper, and rub thinly all over with 1 tbsp Dijon mustard; finely dice the shallots.
2. Heat the clarified butter in a Dutch oven and sear the pieces in two batches for 4 min. per side until golden brown, then remove.
3. Sauté the shallots in the frying fat for 3 min. until translucent, dust with the flour, stir briefly, then deglaze with the white wine; scrape up the browned bits and reduce the wine for 3 min.
4. Add the chicken stock and thyme, return the rabbit pieces to the pot and braise covered in the oven preheated to 170°C for 55 min., until the meat easily comes away from the bone.
5. Remove the pieces and keep warm, strain the braising liquid through a sieve, stir in the cream and reduce the sauce uncovered for 8 min., until it coats the back of a spoon.
6. Stir in the remaining mustard and the cold butter without letting the sauce boil again, season to taste and pour the rabbit and sauce over ribbon pasta.