Rabbit in Mustard Sauce Recipe
A classic French Rabbit in Mustard Sauce made with tender rabbit pieces simmered in a rich Dijon mustard, white wine, and cream sauce with shallots, thyme, and butter.
4 Servings
Ingredients
Rabbit and Aromatics
- 1 rabbit cut into serving pieces
- Salt
- 4 tablespoons butter
- 2 large shallots finely chopped
Sauce Components
- 1/2 cup white wine
- 1/2 cup grainy country mustard such as Dijon
- 1 teaspoon dried thyme
- 1/2 cup water
- 1/2 cup heavy cream
- 4 tablespoons finely chopped parsley
Instructions
Season the Rabbit
- Sprinkle the rabbit pieces generously with salt. Allow them to rest at room temperature for 30 minutes to 1 hour to ensure even seasoning.
Brown the Rabbit in Butter
- Melt the butter in a large sauté pan over medium heat. Pat the rabbit pieces dry and brown them evenly in the butter. Work in batches if necessary to avoid overcrowding. Remove the browned rabbit to a separate bowl and set aside.
Brown the Shallots
- Add the chopped shallots to the same pan. Cook for 3–4 minutes, stirring occasionally, until the shallots are lightly browned and softened.
Prepare the Sauce Base
- Pour the white wine into the pan and increase the heat to high. Deglaze the pan by scraping up any browned bits using a wooden spoon. Add the mustard, dried thyme, and water. Bring the mixture to a strong boil and adjust the salt if needed.
Simmer the Rabbit
- Return the rabbit pieces to the pan and coat them thoroughly with the mustard sauce. Reduce the heat to low, cover the pan, and simmer gently for approximately 45 minutes. The meat should be tender and nearly falling off the bone. Extend the cooking time if necessary, especially if using wild rabbit.
Reduce and Finish the Sauce
- Remove the rabbit from the pan. Raise the heat to high and boil the sauce until it reduces by half. Turn off the heat, then stir in the heavy cream and chopped parsley until fully incorporated.
Serve
- Return the rabbit pieces to the pan and coat them in the finished sauce. Serve immediately.
Notes
To ensure this Rabbit in Mustard Sauce Recipe is completely gluten-free, verify that the Dijon mustard, white wine, dried thyme, and heavy cream are certified gluten-free and processed without cross-contamination. Use only plain, unseasoned rabbit pieces and ensure all cookware and utensils are free of gluten residues.