French cuisine · Meat & Kebab

Rabbit in Mustard Sauce

Rabbit thickly coated in Dijon mustard, seared and braised in white wine with shallots and cream.

Ingredients · for 4 servings

• 1 rabbit (cut into pieces, about 1.4kg)
• 4 tbsp Dijon mustard
• 4 shallots
• 250ml white wine
• 200ml stock
• 200ml cream
• 2 sprigs thyme
• 1 bay leaf
• 2 tbsp butter
• 1 tbsp oil
• Salt, pepper

Instructions

1. Pat the rabbit pieces dry, season with salt and pepper and coat thinly all over with half of the Dijon mustard.
2. Heat the butter and oil in a braising pot and brown the pieces over medium heat for 8 min., until the mustard turns lightly brown – don't let it get too hot, or it will burn.
3. Remove the rabbit, sauté the finely diced shallots in the frying fat for 3 min. and deglaze with the white wine.
4. Add the stock, thyme and bay leaf, return the meat to the pot and braise gently, covered, for 45 min., until tender.
5. Keep the meat warm, stir the remaining mustard and the cream into the braising liquid and simmer uncovered over gentle heat for 8 min., until the sauce thickens – don't let it come to a rolling boil again.
6. Season the sauce to taste, briefly warm the rabbit pieces through in it and serve on warmed plates with plenty of sauce.