Rabbit in Mustard Sauce
Tender rabbit meat braised until silky in a tangy Dijon cream sauce, an elegant French classic that feels special.
Ingredients (serves 4)
- 1 rabbit, 3-4 lbs
- 2 onions
- 2 carrots
- 1 cup red wine
- 1 cup rabbit or chicken stock
- 3 tbsp dijon mustard
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp thyme
- salt and pepper
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Save this recipeInstructions
- 1
Heat olive oil in a large pot over medium-high heat. Season rabbit with salt and pepper, then brown pieces in batches, 4-5 minutes per side. Set aside.
- 2
Chop onions and carrots. Sauté in the pot for 5 minutes until soft.
- 3
Pour in red wine and stock, scraping up browned bits. Stir in mustard and thyme.
- 4
Return rabbit to pot, cover, and simmer for 30 minutes until meat is tender.
- 5
Stir in heavy cream and simmer uncovered for 5 more minutes to thicken slightly.
- 6
Season to taste with salt and pepper. Serve over pasta or with crusty bread.
