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 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
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 & 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.
11/ Serve with potatoes, rice or tagliatelle and top generously with mustard sauce.