Rabbit with Mustard Sauce
Ingredients
- 2 pcRabbit leg (cut in half)
- 2 pcRabbit saddle (cut into sections)
- 3 tbspMustard (smooth and strong)
- 2 tbspWhole grain mustard (wholegrain)
- 200 mlCream (heavy)
- 150 mlDry white wine (dry white wine)
- 3 pcShallot (minced)
- 30 gUnsalted butter
- 1 tbspSunflower oil
- 2 pcThyme (sprigs)
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
In a Dutch oven, heat butter and oil. Brown the rabbit pieces on all sides until a deep, uniform golden crust forms.
- 2
Remove the rabbit. Toss the minced shallots into the hot fat. Sweat without browning until translucent.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in a sealed container. The sauce thickens when cold; loosen with a splash of water when reheating.
