Rabbit with a mustard sauce recipe

Created by Gabriel Gaté

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Cuisine: French
Serves 6

You can use a whole rabbit cut into portions, but in Taste Le Tour François uses 6 rabbit hind legs.

Ingredients

1 brown onion
About 2 cups mushrooms
6 rabbit hind legs
A little sea salt and freshly ground black pepper
A little flour for dusting
2 tbsp oil
About 20 g butter
A few sprigs of thyme, chopped
About 150 g bacon, cut into small pieces
1 bay leaf
2 cloves garlic, crushed
1 glass dry white wine
2 tbsp Dijon mustard
1 egg yolk
2 tbsp cream
About 2 tbsp chopped parsley

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Preparation

Chop onion and halve or quarter mushrooms.

Season rabbit with a little salt and pepper and dust with a little plain flour.

Heat oil and butter on medium heat in an ovenproof casserole and brown rabbit on both sides for a few minutes. Add chopped thyme, bacon, bay leaf, garlic and onion and stir well for 3-5 minutes.

Preheat oven to 150°C.

Add wine to dish and stir well. Then add mushrooms, stir well, cover with a lid and cook in preheated oven for at least 1 hour 15 minutes. (Farm rabbit takes less time than wild rabbit).

Remove from oven and place casserole on top of the stove.

In a bowl, mix mustard with egg yolk and cream. Stir this little by little into the rabbit sauce. The sauce must not boil. Keep it warm for 5 minutes for the mustard flavour to infuse the rabbit.

Serve rabbit pieces with vegetables of your choice.

Spoon a little sauce over the meat and sprinkle with parsley.

If you enjoyed this Rabbit with a mustard sauce recipe then browse more French recipes, meat recipes and our most popular hainanese chicken rice recipe.

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