Rustically refined and soul satisfying, this French country classic is the perfect accompaniment to a cool winter night. This braised rabbit in mustard sauce is a fairly straightforward recipe, relying on the mild flavor of the rabbit with the Dijon mustard to give a kick and the cream / white wine duo that adds depth and complexity. Like many similar dishes, there are endless possibilities: You can play around with herbs and spices to explore new variations. Fresh rabbit is available at many butcher shops and grocery stores.
Ingredient list for the braised rabbit with mustard sauce
- A rabbit of 3 lbs (1.5kg), cut into serving pieces (ask your butcher for help) or a piece of saddle per person
- 4 tablespoons Dijon mustard
- 1 glass of dry white wine
- 3 shallots, chopped
- 1 clove garlic, finely minced
- 2 tablespoons heavy cream
- 1 tablespoon grainy mustard
- Butter and oil
- 1 coffee spoon dried thyme
1. Heat the butter and 2 tablespoons of oil over medium heat in a large sauté pan with a lid.
2. Coat the rabbit pieces with mustard using a brush or a small spoon.
3. Brown the rabbit pieces in the pan over medium heat. Do this in batches if necessary. Once all the pieces are browned, remove from heat and set aside in a dish.
4. Then add shallot, garlic, a glass of white wine, thyme, salt and pepper. Turn the heat to high, scrape all the juices stuck to the bottom of the pan with a wooden spoon .
5. Add the rabbit pieces and lower heat. Cover and simmer gently for 45 minutes. When the meat is cooked, set aside on a plate.
6. Then add the tablespoon of grainy mustard and cream. Stir to emulsify with the sauce and stir in the rabbit pieces. Make sure all rabbit pieces are well coated with sauce. Serve immediately with white rice, steamed potatoes or tagliatelle.
(Photo Dominique Sauvage)