Braised Rabbit in Mustard Cream
Rabbit browned and braised for over an hour, finished with two mustards and cream.
95 min
4 servings
Difficulty 4/5
Lunch · Dinner
Prep 20 min · Cook 75 min
Rabbit is as lean as chicken breast but works like a braising meat — it needs an hour under a lid and a sauce with fat in it, or it goes stringy. The mustard is stirred in early and the cream only at the very end.
Per serving
573
kcal / serving
Ingredients
Written for 4 servings. Change the servings to rescale every amount.
Rabbit
1,000 grams
Butter
1 tablespoon (14 grams)
Olive Oil
1 tablespoon (14 grams)
Onion
1 piece (110 grams)
Garlic
3 cloves (9 grams)
Chicken Stock
300 milliliters
Dijon Mustard
2 tablespoons (30 grams)
Wholegrain Mustard
1 tablespoon (15 grams)
Cream 30%
200 milliliters
Thyme, dried
1 teaspoon (1 gram)
Bay Leaf, dried
2 pieces (0.4 grams)
Salt
to taste
Black Pepper
to taste
Steps
Cut the rabbit into six pieces — two front legs, two back legs and the saddle halved — or buy it jointed. Season it and pat it dry.
10 min
Brown the pieces hard in the butter and oil, in two batches. A crowded pan drops in temperature and the meat boils in its own juice instead of colouring.
12 min
Lift the rabbit out. Soften the sliced onion in the same pan for five minutes, then add the garlic for one more.
6 min
Pour in the stock, stir in both mustards, the thyme and the bay, and put the rabbit back with any juice from the plate.
5 min
Cover and cook on the lowest heat for 60 to 70 minutes, until the meat pulls away from the bone.
65 min
Lift the rabbit out again, boil the liquid down by a third, then take the pan off the heat and stir the cream in. Mustard and boiling cream split — the pan must be off the heat. Return the meat to warm through.
8 min
Serving suggestion
With boiled potatoes or bread, and a spoon of the sauce over everything.
Storage
Two days in the fridge and better on the second. Reheat gently — boiling splits the cream.
Notes
Farmed rabbit is what this is written for. Wild rabbit is tougher and drier and wants another half hour under the lid.
More recipes like this
Shakshuka
35 min · 2 servings · Difficulty 2/5 · Breakfast · Lunch
415
kcal / serving
Smoked Paprika Chicken Pasta Salad with Garlic Lime Yoghurt
35 min · 2 servings · Difficulty 2/5 · Lunch · Dinner
812
kcal / serving
Grilled Pork Skewers
45 min · 6 servings · Difficulty 3/5 · Lunch · Dinner
598
kcal / serving
Grilled Mutton Skewers with Cumin
32 min · 4 servings · Difficulty 3/5 · Lunch · Dinner
556
kcal / serving
Grilled Vegetable Platter
30 min · 4 servings · Difficulty 2/5 · Lunch · Dinner · Afternoon snack
161
kcal / serving
Grilled Mackerel with Lemon and Dill
22 min · 2 servings · Difficulty 3/5 · Lunch · Dinner
483
kcal / serving
Plan your week with recipes like this
Create a free account to build a nutrition plan from Sportwise recipes and track your meals.