Easy Mustard Rabbit Recipe
Tender rabbit braised in a creamy Dijon sauce with herbs and white wine. A cozy, bistro-style dinner made simple.
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Servings:
Ingredients
Main Ingredients
- 2.75 lb rabbit pieces, patted dry cut into 6–8 portions
- 0.33 cup Dijon mustard divided
- 1 tbsp whole-grain mustard
- 0.5 cup all-purpose flour for light dredging
- 1 tsp kosher salt plus more to taste
- 0.75 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 0.5 cup minced shallots
- 1 tbsp minced garlic
- 0.67 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 tsp fresh thyme leaves
- 0.5 tsp crumbled dried bay leaf
- 0.67 cup heavy cream
- 2 tbsp chopped fresh parsley for garnish
Instructions
Preparation Steps
- Season the rabbit with salt and pepper. Spread about half of the Dijon over all sides.
- Dredge the coated pieces lightly in flour and shake off any excess.
- Heat olive oil and butter in a wide pan over medium-high. Brown rabbit well on both sides, then set aside.
- Lower heat to medium. Soften shallots in the same pan, then stir in garlic for 30 seconds.
- Deglaze with white wine, scraping up browned bits, and reduce by about half.
- Add broth, thyme, and bay. Return rabbit to the pan. Cover and simmer gently until tender, 30–35 minutes.
- Stir in heavy cream, remaining Dijon, and whole-grain mustard. Simmer uncovered until the sauce thickens, 6–8 minutes.
- Taste and adjust seasoning. Sprinkle with parsley and rest 5 minutes before serving.
Notes
Variation: Swap heavy cream for crème fraîche for a tangier finish, or add sliced mushrooms with the shallots. Serve with buttered egg noodles or roasted potatoes to catch the sauce. Leftovers keep 3 days chilled; rewarm gently with a splash of broth.
This recipe is an original creation inspired by classic Easy Mustard Rabbit Recipe flavors. All ingredient ratios and instructions are independently developed.