A classic: tender rabbit in a creamy, tangy mustard sauce.
Serves: 4
Prep: about 20 min
Cook: about 1 hour
Ingredients
- 1 rabbit, jointed (or 4 rabbit legs)
- 3 tablespoons wholegrain mustard
- 2 tablespoons smooth Dijon mustard
- 200ml white wine
- 300ml chicken stock
- 200ml cream
- 1 onion, finely chopped
- 2 cloves garlic
- Butter for frying
- Salt and pepper
Equipment
- A casserole dish with a lid
- Cutting board and knife
Method
1. Season the rabbit pieces with salt and pepper.
2. Heat butter in the pan and sear the rabbit until browned all over. Remove from the pan.
3. Fry the onion and garlic in the same pan until translucent.
4. Deglaze with the white wine and let it reduce briefly.
5. Add the stock and return the rabbit to the pan.
6. Simmer gently, covered, for about 35-40 minutes, until the meat is tender.
7. Remove the rabbit from the pan. Stir both mustards and the cream into the sauce and let it reduce briefly to a smooth, coating consistency.
8. Return the rabbit to the sauce and warm through.
Serving tip
Classic with fries or mashed potatoes and a green salad.
Photo: voyages provence, via Wikimedia Commons (CC BY 2.0)
