Best 6 Rabbit In Mustard Sauce Recipes

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Rabbit in mustard sauce is a classic French dish that is both elegant and delicious. The tender rabbit meat is braised in a flavorful mustard sauce, resulting in a rich and creamy dish that is perfect for a special occasion. There are many different ways to prepare rabbit in mustard sauce, but the basic ingredients are usually the same: rabbit meat, Dijon mustard, white wine, chicken broth, and cream. The rabbit is first browned in a skillet, then braised in the mustard sauce until it is fall-off-the-bone tender. The sauce is typically thickened with a roux or cornstarch slurry, and it can be garnished with fresh herbs, such as parsley or chives. Whether you are a seasoned cook or a beginner, this article will provide you with the best recipes and tips for creating a delicious rabbit in mustard sauce that will impress your friends and family.

Let's cook with our recipes!

RABBIT WITH MUSTARD SAUCE



Rabbit With Mustard Sauce image

I found a recipe on the net to use our last rabbit in the freezer-we both agreed it was amazing. The ORIGINAL recipe on Group Recipes had no garlic, sage or thyme and used 4 tablespoons of oil. I used well flavoured home made chicken stock, so didn't need any additional seasoning at the end. Rabbit is super healthy and the 200g of meat we each ate would be the equivalent of a skinless chicken breast of the same size (no matter what the Food nutritional data seems to think!) I jointed an 800g rabbit myself and reckon it was around 500g of joints in 6 pieces.

Provided by JustJanS

Categories     Rabbit

Time 1h25m

Yield 2 serving(s)

Number Of Ingredients 11

500 g rabbit joints
salt and pepper
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon fresh rosemary, chopped finely
2 teaspoons fresh sage, chopped finely
2 teaspoons fresh thyme, chopped finely
1 1/2 cups white wine
2 cups chicken broth
4 tablespoons Dijon mustard

Steps:

  • Heat 1 Tbsp olive oil in a large, deep skillet or Dutch oven.
  • Sprinkle salt and pepper over the rabbit pieces.
  • Brown rabbit pieces on all sides. Add additional oil if necessary (I had more than enough for our small rabbit); transfer to a plate when done.
  • Add the onion, garlic and herbs to the remaining olive oil in the skillet and cook over medium heat until softened. Add wine and broth.
  • Bring to a boil, and return rabbit to the pot. Cover and simmer for 1 hour .
  • Remove rabbit to a plate.
  • Boil sauce until it is reduced by about half. Whisk in mustard; season to taste.
  • Return the rabbit to the sauce for a few minutes to reheat it.

Nutrition Facts : Calories 636, Fat 23.1, SaturatedFat 5.6, Cholesterol 142.5, Sodium 1213.2, Carbohydrate 15.2, Fiber 2.3, Sugar 5.6, Protein 57.1

RABBIT IN MUSTARD SAUCE



Rabbit in Mustard Sauce image

I came across this delicious rabbit recipe in the French section of a cook book about Mediterranean cooking. As my mother always pairs rabbit with mashed potatoes - which is also highly recommended with this recipe - I doubled the sauce. Who doesn't want extra sauce for the mashed potatoes? This has also the advantage that the dish can easily be reheated. I usually thin sauces with a little bit of water, wine, cream or milk if I reheat them. When I cooked this recipe, I reheated it several times, as it was only me who ate it and it always tasted delicious. You can of course halve the sauce if you are not as partial to sauces as I am. I also changed the recipe found in the book slightly in that I rubbed the pieces of rabbit in mustard before frying them. My mother always does it this way. For me rabbit cooked like in this recipe with plenty of mashed potatoes on the side is pure comfort food. I also recommend to serve some cooked carrots or steamed tomatoes with it. Yummy.

Provided by tigerduck

Categories     Rabbit

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 5/8 kg rabbit, pieces (with bones, 3lbs 9oz)
salt
pepper, freshly ground
2 tablespoons mild mustard
olive oil
4 medium onions, roughly chopped
6 slices bacon, thin slices, sliced into 3 cm pieces (1 1/5 inch pieces)
4 tablespoons flour
3 cups chicken stock
1 cup white wine
2 teaspoons fresh thyme leaves
1 cup single cream (if the single cream in your country works well in sauces, otherwise use cream)
3 -4 tablespoons Dijon mustard
thyme (to garnish)

Steps:

  • As indicated in the introduction I have doubled the sauce of the original recipe. You may therefore halve it if you are not as partial to sauce as I am.
  • Preheat oven 180°C / 355°F / gas 2.
  • Remove any visible fat from the rabbit meat. Rinse rabbit meat under cold water and drain well with kitchen paper.
  • Brush pieces with mustard, but do not use too much of it, as it otherwise will burn during the frying process. Generously salt and pepper the meat.
  • Fry the meat pieces in portions in hot olive oil in an oven-safe pot until they have a nice colour. Use more oil if necessary. Put browned meat aside.
  • Fry onions and bacon in the pot you fried the rabbit for 5 minutes, stirring frequently. Sprinkle with flour and stir. Add wine and stock and bring to a boil while you keep stirring. Add meat and thyme leaves.
  • Cover with a lid and cook in the oven for 75-90 minutes or until tender. Remove pot from oven and put on stove. Add cream and 3 tablespoons of Dijon mustard. Mix and check if you want to add another tablespoon. Season to taste. Cook for a few minutes on the stove until the sauce is creamy.
  • Serve on individual plates with mashed potatoes and vegetable of your choice. Garnish meat with thyme sprigs or thyme leaves.

RABBIT WITH MUSTARD SAUCE



Rabbit with Mustard Sauce image

Categories     Mustard     Rabbit     White Wine     Fall     Gourmet

Yield Serves 4 to 6

Number Of Ingredients 9

1 medium onion
a 3-pound rabbit, cut into 8 pieces
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1 1/4 cups dry white wine
1 3/4 cups chicken broth (13 3/4 fluid ounces)
1/4 cup Dijon mustard
1 teaspoon cornstarch
2 tablespoons chopped fresh parsley leaves

Steps:

  • Finely chop onion. Pat rabbit pieces dry and season with salt and pepper. In a deep large heavy skillet heat oil over moderate heat until hot but not smoking and brown rabbit pieces on all sides in 2 batches. Transfer rabbit as browned to a large bowl.
  • In skillet cook onion in 1 tablespoon butter over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced by about half. Return rabbit to skillet and add broth. Simmer rabbit, covered, until tender, about 40 minutes.
  • Transfer rabbit to cleaned large bowl and boil sauce until reduced to about 2 cups. In a small bowl whisk together 1/4 cup sauce and mustard and whisk mixture into sauce. In another small bowl stir cornstarch into 1 tablespoon cold water and whisk into sauce. Simmer sauce, whisking, 3 minutes, or until thickened. Whisk in remaining tablespoon butter, parsley, and salt and pepper to taste. Return rabbit to skillet and cook over moderately low heat, turning rabbit to coat with sauce, until heated through.

RABBIT IN MUSTARD SAUCE



Rabbit In Mustard Sauce image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 5h10m

Yield Four servings

Number Of Ingredients 15

1/2 cup Dijon mustard
1 rabbit, about 3 1/2 pounds, cut in 6 or 7 pieces
2 strips bacon, diced
1 onion, peeled and minced
1/2 cup all-purpose flour
1 tablespoon unsalted butter
2 cups dry white wine
3 cups chicken broth, homemade or low-sodium canned
1/2 teaspoon dried thyme
1/2 teaspoon rosemary
1 bay leaf
1/4 cup heavy cream
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
2 tablespoons minced parsley

Steps:

  • Rub the mustard all over the rabbit. Let stand for 3 hours. About 15 minutes before rabbit is ready, saute the bacon in a large, deep skillet until crisp. Remove bacon with a slotted spoon. Add the onion and cook until translucent, about 5 minutes.
  • Wipe the mustard off of the rabbit. Toss with the flour. Add the butter to the pan. Working in 2 batches, saute rabbit pieces until golden on both sides, about 8 minutes for each batch. Remove rabbit from pan and set aside.
  • Pour the wine into the pan. Over medium-high heat, simmer while scraping up browned bits from the bottom of the pan.
  • Add the chicken broth, thyme, rosemary and bay leaf. Add the rabbit. Bring to a simmer. Reduce heat so that liquid barely simmers. Cook until rabbit is tender, about 1 hour and 15 minutes, skimming top as necessary.
  • Remove rabbit from pan. Increase heat. Simmer sauce until thickened, about 20 minutes. Stir in cream. Simmer for 5 minutes.
  • Stir in salt and pepper. Remove bay leaf. Return rabbit to the pan. Stir in parsley. Serve with noodles.

Nutrition Facts : @context http, Calories 930, UnsaturatedFat 19 grams, Carbohydrate 28 grams, Fat 40 grams, Fiber 3 grams, Protein 90 grams, SaturatedFat 14 grams, Sodium 1456 milligrams, Sugar 6 grams, TransFat 0 grams

BRAISED RABBIT WITH GRAINY MUSTARD SAUCE



Braised Rabbit with Grainy Mustard Sauce image

Categories     Chicken     Game     Mustard     Poultry     Braise     Christmas     Dinner     Lunch     Rabbit     Fall     Winter     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 15

2 (3-pound) rabbits*, each cut into 6 serving pieces
1 1/2 teaspoons salt
1 teaspoon black pepper
3 to 4 tablespoons vegetable oil
1 3/4 cups reduced-sodium chicken broth (14 fluid ounces
2 medium onions, finely chopped (2 cups)
3 large garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
3/4 stick (6 tablespoons) cold unsalted butter, cut into tablespoon pieces
2 1/2 cups dry white wine
1/3 cup Dijon mustard
1/4 cup whole-grain mustard
2 teaspoons cornstarch
2 tablespoons cold water
Garnish: fresh thyme sprigs

Steps:

  • Rinse rabbit pieces and remove any fat, then pat dry and divide into 3 batches. Mix together salt and pepper in a small bowl for seasoning rabbit.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Heat a dry 12-inch heavy skillet over moderately high heat until hot. Season first batch of rabbit, then add 3 tablespoons oil to skillet and brown rabbit on all sides, about 5 minutes total. Transfer browned rabbit to a flameproof roasting pan just large enough to hold all 3 batches in 1 layer. Season and brown remaining 2 batches of rabbit in same manner, transferring to roasting pan and adding more oil to skillet between batches if necessary. Reserve skillet.
  • Add broth to roasting pan, then cover pan tightly with foil and braise rabbit in oven 15 minutes.
  • While rabbit is braising, pour off any fat from skillet, then add onions, garlic, thyme, and 3 tablespoons butter and cook over moderately low heat, stirring and scraping up any brown bits, until onions are softened, about 5 minutes. Add wine and boil until liquid is reduced by half, about 10 minutes.
  • Pour mixture over rabbit and continue to braise, covered tightly, until rabbit is tender when pierced with a fork, 45 minutes to 1 hour more. Transfer rabbit to an ovenproof serving dish and keep warm, covered loosely with foil, in turned-off oven.
  • Straddle roasting pan over 2 burners and boil braising liquid until reduced to about 3 1/4 cups, about 10 minutes. Transfer 1/2 cup reduced liquid to a bowl and whisk in mustards. Add mustard mixture to reduced liquid in pan, whisking to incorporate. Dissolve cornstarch in water and whisk into sauce, then simmer, whisking, 2 minutes. Add remaining 3 tablespoons butter to sauce and swirl pan until incorporated. Season sauce with salt and pepper and pour over rabbit.
  • *Available at butcher shops, specialty foods shops, and some supermarkets (may require special order).

WHITE WINE-BRAISED RABBIT WITH MUSTARD



White Wine-Braised Rabbit With Mustard image

This is a version of lapin à la moutarde, a homey, traditional French dish still popular in old-fashioned Parisian bistros at lunchtime. Yes, there are quite a few steps required to put this dish on the table, but probably no more than 30 minutes of active work. It is essentially a one-pot meal, with a little fiddling. The pleasingly sharp, succulent, saucy result is worth the extra effort. Get your rabbit in a butcher shop if possible, and ask to have it cut up; if your only option is a whole rabbit, it's not much more difficult than cutting up a chicken. Serve with noodles if you'd like, or rice, mashed potatoes or steamed new potatoes.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 2h

Yield 4 servings

Number Of Ingredients 15

1 small rabbit, about 3 pounds, cut into 6 to 8 pieces
Salt and pepper
3 tablespoons lard or vegetable oil
1 cup all-purpose flour for dredging rabbit, plus 2 tablespoons for sauce
1 large onion, diced (about 2 cups)
1 cup dry white wine
2 1/2 cups chicken broth
1 tablespoon whole-grain mustard
2 thyme branches
12 sage leaves
1/2 cup crème fraîche
1 tablespoon Dijon mustard
1 teaspoon chopped capers
1/4 cup thinly sliced chives
1 pound cooked pappardelle pasta or wide egg noodles, for serving (optional)

Steps:

  • Lay rabbit pieces on a baking sheet and season each piece generously with salt and pepper. (If you are using a pepper mill, adjust it for coarse grind.)
  • Heat oven to 375 degrees. Put a deep, heavy-bottomed, oven-safe saucepan or Dutch oven over medium-high heat and add lard or oil.
  • Put 1 cup flour on a wide plate. Dip seasoned rabbit pieces in flour and dust off excess. Gently set them in the hot oil in one layer without crowding; work in batches if necessary. Adjust heat to keep them from browning too quickly. Cook for about 3 to 4 minutes on each side until nicely browned.
  • Remove browned rabbit from pan and set aside. Add diced onion to fat remaining in pan. Keep heat brisk and cook onions until softened and lightly browned, stirring occasionally, about 5 to 6 minutes. Season with salt and pepper.
  • Sprinkle onions with 2 tablespoons flour and stir until well incorporated, then cook for a minute or so, until mixture starts to smell toasty. Add wine and 1 cup broth, whisking as the sauce thickens. Whisk in remaining broth and the whole-grain mustard and bring to a simmer. Taste for salt and adjust.
  • Return browned rabbit pieces to the sauce. Add thyme and sage. Cover pot and bake for 45 minutes to 1 hour, until meat is fork tender. (Alternatively, simmer over low heat, covered, on the stove top, for about the same amount of time.)
  • Using tongs, remove rabbit pieces from sauce, set aside, and keep warm. Put saucepan over medium heat and bring contents to a simmer. Whisk in crème fraîche, Dijon mustard and capers and simmer until somewhat thickened, about 5 minutes. Taste sauce and adjust.
  • Transfer rabbit to a warmed serving bowl and ladle the sauce over. Sprinkle generously with chives and a little freshly ground pepper. Accompany with noodles if desired.

Nutrition Facts : @context http, Calories 882, UnsaturatedFat 22 grams, Carbohydrate 44 grams, Fat 38 grams, Fiber 5 grams, Protein 78 grams, SaturatedFat 10 grams, Sodium 1707 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

  • To save time, use a whole chicken cut into 8 pieces instead of a rabbit.
  • If you don't have a Dutch oven, you can use a large pot or skillet with a lid.
  • Be sure to brown the chicken or rabbit in batches, so that it doesn't steam. This will give it a nice golden color and help to develop the flavor.
  • Feel free to add other vegetables to the pot, such as carrots, celery, or turnips.
  • Serve the rabbit or chicken with mashed potatoes, rice, or noodles.

Conclusion:

Rabbit in mustard sauce is a classic French dish that is both elegant and delicious. It is a perfect meal for a special occasion, such as a dinner party or holiday gathering. The tender rabbit meat is cooked in a flavorful mustard sauce, and the dish is served with a variety of sides, such as mashed potatoes, rice, or noodles. If you are looking for a new and exciting dish to try, rabbit in mustard sauce is a great option. It is sure to impress your guests and leave them wanting more.

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