If you like lean meat but want to switch from poultry, try a good rabbit stew in a mustard sauce. Rabbit meat is lean and firm, yet delicate and tasty. The sauce is made with a base of braised leeks, slowly sautéed with beer and mustard seeds. Serve this savory dinner dish with hot tagliatelle pasta and a glass of red wine.
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Ingredients list for rabbit stew in mustard sauce
- 1 rabbit, cut into pieces
- 3 large leeks
- 1 bottle of beer, 8 oz (250ml)
- 2-3 tablespoons grainy mustard
- 1 big glass of water (about 300ml)
- Nutmeg
- 1-2 tablespoons of flour
- 1 large tablespoon of oil
Directions
1. In a skillet or nonstick pot, sauté and brown the rabbit pieces on all sides with oil. Book.
2. Wash and slice the leeks into small pieces. Drop them into the non-stick pot (for about 2 minutes), add the flour off the heat, stir, then put back on the fire for 10 to 20 seconds. Then add the beer and wait for the foam to settle.
3. In a bowl, mix the mustard with the glass of water and pour over the leeks. Mix well. If your pot is big enough, add the rabbit pieces. Cover and simmer for 45 minutes to 1 hour.
4. Adjust seasoning by adding salt and nutmeg. Serve hot with tagliatelle pasta.
Enjoy your mustard rabbit stew!
Note: you can also cook the rabbit stew in oven, in a cast iron pot or a deep baking dish when you gather all ingredients. You’ll obtain a rabbit that is a bit more tender. The cooking is slightly longer, at 360°f – 390°f (180°c-200°c). Be careful not to dry out the rabbit, so watch out!
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Dinner Rabbit Stew In Mustard Sauce
Serve this savory dinner dish with hot tagliatelle pasta and a glass of red wine.
Ingredients
- 1 rabbit, cut into pieces
- 3 large leeks
- 1 bottle of beer, 8 oz (250ml)
- 2-3 tablespoons grainy mustard
- 1 big glass of water (about 300ml)
- Nutmeg
- 1-2 tablespoons of flour
- 1 large tablespoon of oil
Instructions
- In a skillet or nonstick pot, sauté and brown the rabbit pieces on all sides with oil. Book.
- Wash and slice the leeks into small pieces. Drop them into the non-stick pot (for about 2 minutes), add the flour off the heat, stir, then put back on the fire for 10 to 20 seconds. Then add the beer and wait for the foam to settle.
- In a bowl, mix the mustard with the glass of water and pour over the leeks. Mix well. If your pot is big enough, add the rabbit pieces. Cover and simmer for 45 minutes to 1 hour.
- Adjust seasoning by adding salt and nutmeg. Serve hot with tagliatelle pasta.
Recipe Notes
- you can also cook the rabbit stew in oven, in a cast iron pot or a deep baking dish when you gather all ingredients. You'll obtain a rabbit that is a bit more tender. The cooking is slightly longer, at 360°f - 390°f (180°c-200°c). Be careful not to dry out the rabbit, so watch out!
Nutrition
Nutrition information for this recipe.
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[...] 3rd row: 11. Spicy Beef Meatballs 12. Zucchini and Goat Cheese Frittata 13. Rabbit Stew In Mustard Sauce [...]
[...] is absolutely simple, but the result is stunning! Puff pastry, cheese, onions, ham, a touch of mustard, and you’re in heaven from the first bite! The tenderloin doesn’t dry up because it is enclosed [...]
