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Rabbit Braised in Creamy Mustard Sauce

This rabbit braised in creamy mustard sauce is pure comfort food, perfect for a special occasion or a relaxed family dinner with rich flavors and tender meat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Calories: 520
Ingredients Method Notes

Ingredients
  

Rabbit and Seasoning
  • 1 whole whole rabbit, cut into about 6 pieces (2 hind legs, 2 front legs, saddle halved crosswise) Ask your butcher to cut it for you if needed.
  • to taste Kosher salt and freshly ground black pepper Season generously before browning.
Cooking Liquid and Flavor Base
  • 2 tablespoons olive oil For browning the rabbit.
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • 1 cup dry white wine Alternatively, use extra chicken broth.
  • 1/4 cup Dijon mustard
  • 2 tablespoons grainy mustard
  • 1 1/2 cups chicken broth Can substitute with vegetable broth.
  • 3 sprigs parsley Part of the herb bundle.
  • 3 sprigs thyme Part of the herb bundle.
  • 2 leaves bay leaves Part of the herb bundle.
Cream and Thickening
  • 1/2 cup heavy cream Can be substituted with half-and-half.
  • 1 tablespoon cornstarch Mixed with 1 1/2 tablespoons water to thicken sauce.
  • 1/4 cup chopped fresh parsley For the sauce and garnish.

Method
 

Preparation and Browning
  1. If the rabbit is not already cut up, separate the hind legs, front legs, and saddle, then halve the saddle crosswise.
  2. Season all sides of the rabbit with salt and pepper.
  3. Heat olive oil in a wide, deep skillet over medium-high heat and sear the rabbit pieces until deeply browned on all sides.
  4. Move the browned rabbit to a plate.
Building the Flavor Base
  1. Lower the heat to medium and add the shallots to the same pan, cooking until soft and translucent for about 3 minutes.
  2. Add the minced garlic and cook for 1 minute more.
Deglazing and Starting the Sauce
  1. Raise the heat to medium-high and pour in the white wine, scraping up the browned bits from the skillet.
  2. Let the wine simmer for about 1 minute, then whisk in both mustards and the chicken broth.
  3. Add the herb bundle.
Simmering the Rabbit
  1. Return the rabbit to the pan and reduce the heat to medium-low.
  2. Cover the skillet and simmer for 45 to 50 minutes, until fork-tender.
Finishing the Sauce
  1. Move the rabbit to a plate and discard the herb bundle.
  2. Bring the sauce to a boil and stir in the heavy cream, then let it simmer until slightly reduced.
  3. Whisk in the cornstarch mixture and simmer for 1 to 2 minutes until the sauce thickens.
  4. Stir in the chopped parsley.
Serving
  1. Return the rabbit to the sauce just long enough to warm through.
  2. Spoon the sauce over the rabbit and garnish with extra parsley.
  3. Serve right away, ideally with mashed potatoes or a similar side.

Notes

Leftovers reheat well, making this dish great for the next day. For best results, keep the cooking gentle to avoid drying out the rabbit.