Rabbit with Mustard Sauce

Tender rabbit meat falling off the bone, coated in a creamy and sharp mustard sauce. The aroma of reduced white wine and thyme blends with the bite of mustard seeds.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 522
• Protein: 38 g
• Carbs: 6 g
• Fat: 32 g

Ingredients

• 2 piece Rabbit leg ( cut in half )
• 2 piece Rabbit saddle ( cut into sections )
• 3 tbsp Mustard ( smooth and strong )
• 2 tbsp Whole grain mustard ( wholegrain )
• 200 ml Cream ( heavy )
• 150 ml Dry white wine ( dry white wine )
• 3 piece Shallot ( minced )
• 30 g Minimum butter sweet
• 1 tbsp Sunflower oil
• 2 piece Thyme ( sprigs )
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Brown the rabbit

   In a Dutch oven, heat butter and oil. Brown the rabbit pieces on all sides until a deep, uniform golden crust forms.

2. Sweat the shallots

   Remove the rabbit. Toss the minced shallots into the hot fat. Sweat without browning until translucent.

3. Deglaze and simmer

   Return the rabbit to the pot. Pour in the white wine to deglaze. Scrape the bits from the bottom. Add thyme and bay leaf. Cover and simmer on low until the meat is tender.

4. Bind the sauce

   Take the meat out. Pour in the cream and both mustards. Whisk together. Let it reduce at a simmer until the sauce coats the back of a spoon.

Chef's tips

• Do not boil the sauce once the mustard is added, or it will lose its sharpness.
• If using farm-raised rabbit, the meat is firmer; allow an extra 15 minutes of cooking time.

Storage

Keeps for 3 days in the fridge in a sealed container. The sauce thickens when cold; loosen with a splash of water when reheating.