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Rabbit In Mustard Sauce

Rabbit In Mustard Sauce - recipe card
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A classic French bistro dish, tender rabbit pieces braised in a creamy Dijon mustard sauce with white wine and aromatic vegetables. The sauce is rich, tangy, and silky, perfect with crusty bread or egg noodles.

Ingredients

Scale
  • 2 1/2 to 3 pounds rabbit, cut into 8 serving pieces (legs, loin, and saddle)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion (about 8 ounces), finely diced
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine, such as Sauvignon Blanc or Chardonnay
  • 1 cup low-sodium chicken stock
  • 3 tablespoons Dijon mustard, plus 1 teaspoon for finishing
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh parsley, for garnish

Instructions

  1. Pat the rabbit pieces dry with paper towels to remove excess moisture. In a shallow bowl, whisk together the flour, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Dredge each rabbit piece in the seasoned flour, shaking off any excess, then set aside on a plate.
  2. In a large Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium-high heat until the butter foams and the foam subsides. Carefully place the rabbit pieces in a single layer, working in two batches if necessary to avoid crowding. Sear for 3-4 minutes per side until deep golden brown. Transfer the browned rabbit to a plate and set aside. The browning builds a rich flavor base.
  3. Reduce the heat to medium and add the diced onion. Cook, stirring occasionally with a wooden spoon, for 4-5 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for 30 seconds until fragrant. Deglaze the pot by pouring in the white wine, stirring vigorously to lift all the fond. Let the wine simmer for 2 minutes until reduced by half.
  4. Add the chicken stock, 3 tablespoons of Dijon mustard, the thyme sprigs, and the bay leaf. Stir to combine. Bring the mixture to a gentle simmer over medium heat.
  5. Return the rabbit pieces to the pot, nestling them into the liquid. The sauce should come about halfway up the sides of the rabbit. If needed, add a splash more stock or water. Cover the pot with a lid and reduce the heat to low so the liquid remains at a very gentle simmer. Cook for 35-40 minutes, turning the pieces once halfway through, until the rabbit is tender and the meat pulls away from the bone easily.
  6. Using tongs, carefully transfer the cooked rabbit pieces to a serving platter and tent loosely with foil to keep warm. Remove and discard the thyme sprigs and bay leaf.
  7. Increase the heat under the sauce to medium-high and bring to a rapid simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Reduce the heat to low.
  8. Stir in the heavy cream and the remaining 1 teaspoon of Dijon mustard. Simmer gently for 1-2 minutes, stirring constantly, until the sauce is smooth and slightly thickened. Taste and adjust seasoning with additional salt and pepper if needed. The sauce should be tangy and creamy with a hint of wine.
  9. Pour the mustard cream sauce over the reserved rabbit pieces. Garnish with chopped fresh parsley. Serve immediately with crusty bread, boiled potatoes, or wide egg noodles to soak up the sauce.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool the rabbit and sauce completely, then transfer to a freezer-safe container for up to 2 months. For best results, add the cream after thawing and reheating. Reheat gently on the stovetop over low heat, adding a splash of cream or stock if the sauce has thickened too much. Avoid boiling to prevent the cream from curdling.

Nutrition

Keywords: rabbit in mustard sauce, lapin à la moutarde, French rabbit recipe, mustard cream sauce, braised rabbit, Dijon rabbit, bistro-style rabbit, rabbit stew, easy rabbit recipe, special occasion, rabbit dinner

Find it online: https://copycatkitchenco.com/rabbit-in-mustard-sauce/