There are many ways of cooking rabbit in French cuisine but with mustard sauce is the most famous of them. In my version of the rabbit in mustard sauce recipe, I use both Dijon mustard and old fashioned mustard. That’s because old fashioned mustard doesn’t taste as strong as Dijon mustard. It’s a way to get the Dijon’s taste keeping the old fashioned look of the dish.
If you only have one kind, don’t worry, it should work too
Rabbit in mustard sauce recipe
Preparation time: 10 minutes – Cooking time: 50 minutes
Ingredients (for 4 servings)
1 whole rabbit (cleaned, in pieces)
4 tablespoons of old fashioned mustard
2 tablespoons of Dijon mustard
2 tablespoons of creme fraiche
1 glass (25 cl) of dry white wine
1 tablespoon of olive oil
Salt and pepper
1/ Season rabbit pieces with salt and spread them with old fashioned mustard using a kitchen brush or a knife.
2/ Pour olive oil in a large iron-cast casserole. Heat it over medium heat.
3/ Peel and chop shallots.
4/ When oil is hot, add rabbit pieces and leave them 2 minutes on each side or until they get a golden color. Take them off casserole and set aside. (If your casserole is too small to broil all rabbit at once, repeat this step several times).
5/ Pour shallots into the casserole.
6/ Once shallots are translucent, add white wine and get to a smooth boil until the strong smell of alcohol is gone.
7/ Return rabbit pieces to the casserole. Cover and leave over medium/low heat for 25 minutes.
8/ Combine creme fraiche with Dijon mustard and the old fashioned mustard you have left (if any).
9/ Uncover casserole, add mustard sauce and stir well so your sauce is homogeneous.
10/ Leave it simmer for 10 to 15 minutes or until sauce thickens.
Serve your rabbit in mustard sauce with potatoes, rice or tagliatelle and don’t forget to top rabbit generously with mustard sauce.