THE rabbit with mustard This is an iconic dish of rustic French cuisine. Slowly simmered in a rich sauce made with mustard, cream, and herbs, it delights with its tenderness and balanced flavors. Easy to prepare, it's ideal for a Sunday lunch or a special occasion. Here's the traditional recipe for a melt-in-your-mouth, flavorful result.
🧄 Ingredients (for 4 to 6 people)
- 1 rabbit cut into pieces
- 3 tablespoons of Dijon (or wholegrain) mustard
- 2 tablespoons of thick crème fraîche
- 2 onions
- 2 cloves of garlic
- 20 cl of dry white wine
- 20 cl of chicken stock
- 2 tablespoons of oil or butter
- 1 sprig of thyme
- 1 bay leaf
- Salt, pepper
🔥 Preparation
- Meat preparation : brush the rabbit pieces with 2 tablespoons of mustard.
- Seizure In a casserole dish, heat the oil or butter. Brown the rabbit pieces on all sides. Set aside.
- cooking base : Fry the sliced onions and chopped garlic in the same pot.
- Deglaze Add the white wine, scrape up the browned bits, then put the rabbit back in the casserole dish.
- Simmering Add the stock, thyme, bay leaf, salt, and pepper. Cover and simmer over low heat for 1 hour 15 minutes to 1 hour 30 minutes.
- Finishing At the end of cooking, add the crème fraîche and the last spoonful of mustard. Mix gently and simmer for another 5 minutes.
🍽️ Tips & Tricks
- Old-fashioned mustard : for a more rustic texture, use a grain mustard.
- Accompaniement : fresh tagliatelle, steamed potatoes or homemade mashed potatoes.
- Gourmet variant : add some sliced button mushrooms halfway through cooking.
🧊 Conservation
- In the refrigerator : until 3 days in an airtight container.
- In the freezer : until 2 monthsGently reheat over low heat or in a covered oven.
- Trick : like many stews, rabbit with mustard sauce is even better reheated the next day.
Rabbit with mustard sauce is a simple, refined dish full of character. It will delight lovers of traditional French cuisine and is suitable for all seasons. Prepare it in advance for a stress-free and flavorful meal.
