105min 4 ppl
Rabbit in Mustard Sauce
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 9 steps
Hard: over 60 min or 12+ steps
620 kcalper person
Protein 52g
Carbs 6g
Fats 38g
About this dish
Whole-grain and Dijon mustards applied in two stages — once to marinate and again stirred into the cream at the end — build the deep, layered mustard flavour that separates an authentic Burgundian rabbit from a flat, one-dimensional sauce.
Allergy Info
Dairy, Celery, Sulphites, Mustard
Diet Info
Meat
Ingredients
Fresh Produce
- Shallotsfinely sliced2 medium
- Garlic clovesfinely sliced4
- Flat-leaf parsleyfinely chopped2 tbsp
Meat & Poultry
- Whole rabbitjointed into 6-8 pieces1.5 kg
- Smoked Lardonsor thick-cut smoked bacon, cut into small batons150 g
Dairy & Eggs
- Unsalted butter2 tbsp
- Crème fraîche200 ml
Tins & Jars
- Chicken stock200 ml
Spices & Seasonings
- Bouquet garnibay leaf, thyme, flat-leaf parsley stalks1
- Fine sea salt1 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Dijon mustard3 tbsp
- Whole-grain mustardalso known as moutarde à l'ancienne2 tbsp
- Olive oil1 tbsp
- Dry white wineBurgundy Aligoté or Muscadet200 ml
- Dijon mustardreserved for finishing1 tbsp
- Whole-grain mustardreserved for finishing1 tbsp
Utensils
- Wide heavy-based casserole or Dutch oven
- Meat thermometer
- Slotted spoon
Method
1
Pat the rabbit pieces completely dry with kitchen paper. Combine 3 tbsp Dijon and 2 tbsp whole-grain mustard in a bowl, season with salt and pepper, then coat every surface of each rabbit piece thoroughly in the mustard mixture. Cover and refrigerate for at least 4 hours, or overnight.
Approx. 5 minutes
2
Remove the rabbit from the refrigerator 30 minutes before cooking. Place a wide, heavy-based casserole or Dutch oven over medium-high heat, add the butter and olive oil, and when the butter foam subsides, add the lardons. Cook for 4–5 minutes, stirring occasionally, until the fat renders and the lardons turn golden. Remove with a slotted spoon and set aside.
Approx. 5 minutes
3
Working in batches to avoid crowding, sear the rabbit pieces in the same pan for 3–4 minutes per side over medium-high heat until deeply golden brown. Remove and set aside.
Approx. 7 minutes
4
Reduce the heat to medium, add the shallots to the pan, and cook for 3–4 minutes, stirring, until softened and translucent. Add the garlic and cook for a further 1 minute until fragrant.
Approx. 5 minutes
5
Pour in the white wine and scrape up all the browned bits from the base of the pan. Cook for 3–4 minutes until the wine is reduced by half.
Approx. 4 minutes
6
Return the rabbit pieces and lardons to the casserole. Add the chicken stock and nestle in the bouquet garni. The liquid should come one-third of the way up the rabbit. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 35–40 minutes until the rabbit registers an internal temperature of 74°C on a meat thermometer and the saddle pieces feel tender when pierced with a skewer.
Approx. 38 minutes
7
Remove the rabbit pieces to a warm plate and discard the bouquet garni. Increase the heat to medium-high and reduce the braising liquid for 4–5 minutes until slightly syrupy.
Approx. 5 minutes
8
Reduce the heat to low. Stir the crème fraîche into the pan until fully incorporated, then stir in the reserved 1 tbsp Dijon and 1 tbsp whole-grain mustard. Do not allow the sauce to boil after adding the mustard or the sharpness will cook off. Taste and adjust seasoning.
Approx. 3 minutes
9
Return the rabbit pieces to the pan, spoon the sauce generously over them, and warm through for 2–3 minutes. Scatter with chopped flat-leaf parsley and serve immediately with egg noodles, steamed potatoes, or crusty bread.
Approx. 3 minutes
