145min 4 ppl
Mustard and Rosemary Rabbit Saddle
61 minutes
4 people
Hardover 60 min or 12+ steps
61 min · 10 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 48g
Carbs 6g
Fats 31g
About this dish
Saddle of rabbit coated in a double-mustard crust — Dijon for heat, whole-grain for texture — then roasted over a white wine and crème fraîche pan sauce that bastes the meat as it cooks, keeping it supremely moist where lesser versions turn dry. Rabbit has almost no fat to protect it, so it comes out the moment a probe confirms it, never a minute later.
Allergy Info
Dairy, Celery, Sulphites, Mustard
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovesminced3 clove
- Shallotfinely diced2 whole
- Flat-leaf parsleyfresh, finely chopped, to finish1 tbsp
Meat & Poultry
- Rabbit Saddleapproximately 400g each, trimmed of excess fat and silverskin2 whole
Dairy & Eggs
- Crème fraîchefull-fat200 ml
- Unsalted butter1 tbsp
Tins & Jars
- Chicken stockgood quality150 ml
Spices & Seasonings
- Fresh rosemaryleaves stripped and finely chopped4 sprig
- Flaky sea salt1 tsp
- Black pepperfreshly ground½ tsp
Oils & Condiments
- Dijon mustard3 tbsp
- Whole-grain mustard2 tbsp
- Olive oil2 tbsp
- Dry white wineMuscadet or Chardonnay150 ml
Utensils
- Meat thermometer
- Oven-Safe Sauté Pan
Method
1
Pat the rabbit saddles thoroughly dry with kitchen paper. Combine the Dijon mustard, grain mustard, chopped rosemary, minced garlic, 1 tbsp of the olive oil, salt and black pepper in a small bowl and stir into a thick paste. Coat each saddle all over with the mustard paste, pressing it firmly into the flesh.
Approx. 10 minutes
2
Place the coated saddles on a rack set over a tray, uncovered, and refrigerate for at least 2 hours or overnight to let the crust set and the flavours penetrate.
Approx. 3 minutes
3
Remove the saddles from the refrigerator 30 minutes before cooking to bring them to room temperature. Preheat the oven to 180°C, or 160°C for a fan oven, or gas mark 4.
Approx. 3 minutes
4
Heat the remaining 1 tbsp olive oil and the butter in a wide, oven-safe skillet or sauté pan over medium-high heat until the butter foams and subsides. Add the shallots and cook, stirring, for 3–4 minutes until softened and translucent but not coloured.
Approx. 4 minutes
5
Push the shallots to the sides of the pan and lay the mustard-coated saddles in the centre. Sear for 2 minutes on each side until the crust is just set and lightly golden — do not crowd or move them during searing.
Approx. 5 minutes
6
Pour the white wine into the pan around (not over) the rabbit and let it bubble for 2 minutes until the sharp alcohol aroma mellows.
Approx. 3 minutes
7
Add the chicken stock and crème fraîche to the pan, stirring gently to combine around the saddles. The liquid should come about one-third of the way up the meat.
Approx. 2 minutes
8
Transfer the pan to the preheated oven and roast, uncovered, for 20–25 minutes, basting the saddles with the pan sauce every 10 minutes, until a meat thermometer inserted into the thickest part of the loin reads 71°C — the recommended safe internal temperature for rabbit. It has almost no fat to protect it, so pull it the moment the probe confirms and never later.
Approx. 22 minutes
9
Transfer the saddles to a warm plate, tent loosely with foil, and rest for 8 minutes. Meanwhile, return the pan to medium heat and simmer the sauce for 3–4 minutes until it thickens enough to coat the back of a spoon. Taste and adjust seasoning.
Approx. 5 minutes
10
Carve the loins cleanly away from the backbone with a sharp knife. Spoon the sauce over, scatter with fresh parsley, and serve immediately.
Approx. 4 minutes
