Rabbit in Dijon mustard
6 servings
47 minutes
Rabbit in Dijon mustard is an exquisite dish of French cuisine that combines the tenderness of meat with the spicy aroma of spices. The origins of this recipe trace back to Burgundy, a region renowned for its gastronomic traditions and excellent wine. The rich flavor of mustard gives the rabbit a special spiciness, while butter and white wine create a velvety sauce that fills the meat with subtle notes of freshness and depth. This dish is perfect for a cozy family dinner or festive gathering, and the addition of herbs and sour cream imparts a noble aroma. Rabbit in Dijon mustard is served with potatoes, bread, or greens, allowing all facets of flavor to unfold. A classic of French culinary art that captivates the hearts of gourmets!
1
Cut the rabbit into pieces. Coat the pieces with mustard and season with salt and pepper.
- Rabbit: 2 kg
- Dijon mustard: 5 tablespoon
- Butter: 50 g
- Sour cream: 3.5 tablespoons
2
In a large skillet, heat 2 tablespoons of butter and sauté the rabbit, stirring often, for about 15 minutes.
- Butter: 50 g
- Rabbit: 2 kg
3
Transfer the roasted rabbit to a plate.
4
Reduce the heat and add the remaining 2 tablespoons of butter to the same pan. Add the chopped onion and sauté until translucent, about 5–8 minutes.
- Butter: 50 g
- Onion: 1 head
5
Pour dry white wine into the pan and mix well with the resulting juice.
- Dry white wine: 0.5 glass
6
Return the rabbit to the pan and add sprigs of dry thyme, bay leaf, and dry parsley (preferably not crushed). Cover the rabbit and cook on low heat for about 35 minutes.
- Rabbit: 2 kg
- Dried thyme: 3 stems
- Bay leaf: 7 pieces
- Dried parsley: 3 stems
7
Remove from heat, add sour cream and fresh chopped parsley. Mix well.
- Sour cream: 3.5 tablespoons
- Chopped parsley: 2 tablespoons