Teresa's Recipes
Braised Rabbit with Mustard Sauce
Indulge in the rustic charm of French cuisine with our Braised Rabbit with Mustard Sauce. This dish features tender rabbit meat, lovingly braised in a rich and creamy mustard sauce that strikes a delightful balance between savory and tangy. Each bite is a celebration of flavors, perfect for special occasions or cozy family dinners, imparting a touch of elegance to your table. Rabbit has been a cherished staple in French gastronomy for centuries, revered for its lean meat and versatility. Pair this exquisite dish with crusty bread to soak up the luscious sauce, and transport your taste buds to the heart of France.
Ingredients
- 1 whole rabbit, cut into pieces Rabbit
- to taste Salt
- to taste Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1 cup White wine
- 2 cups Chicken broth
- 1/4 cup Dijon mustard
- 2 teaspoons, chopped Fresh thyme
- 1/2 cup Heavy cream
- 2 tablespoons, chopped (for garnish) Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Calories: 450
- Fat: 25g
- Carbs: 8g
- Protein: 45g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Begin by seasoning the rabbit pieces generously with salt and black pepper, ensuring even flavor throughout.
- In a large Dutch oven, heat the olive oil and unsalted butter over medium heat until melted and bubbling. This combination adds richness to the dish.
- Carefully add the rabbit pieces to the pot, browning them on all sides for about 5-7 minutes. Once browned, remove the rabbit from the pot and set aside.
- In the same pot, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until they are softened and fragrant, releasing their natural sweetness.
- Pour in the white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot, which adds depth to the sauce.
- Return the browned rabbit to the pot. Add the chicken broth, Dijon mustard, and fresh thyme. Stir well to combine all the ingredients.
- Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Allow to cook for about 1.5 hours, or until the rabbit is tender and easily pulls apart.
- Once the rabbit is cooked, carefully remove it from the pot and set aside on a plate.
- Stir the heavy cream and chopped parsley into the sauce, allowing it to thicken slightly over low heat. Return the rabbit to the pot and let it simmer for an additional 10 minutes to meld the flavors.
- Serve the braised rabbit hot, drizzled with the creamy mustard sauce, and garnished with extra parsley for a fresh touch.
Tips
- For a deeper flavor, marinate the rabbit pieces in the white wine and mustard for a few hours before cooking.
- Feel free to substitute rabbit with chicken thighs if rabbit is not available, but adjust cooking time accordingly.