Rabbit in mustard sauce
4 servings
60 minutes
Rabbit in mustard sauce is an exquisite French dish embodying a harmony of flavors and tenderness of texture. France is renowned for its gastronomic traditions, and this recipe is a vivid representative of provincial cuisine where simple ingredients transform into culinary masterpieces. The rabbit meat, light and delicate, absorbs a rich sauce made from two types of mustard, white wine, and cream, creating a rich, spicy flavor with a pleasant creamy consistency. Hints of thyme and garlic add sophistication and depth to the aroma. The dish pairs perfectly with mashed potatoes or fresh crispy baguette that can be dipped into the velvety sauce. Rabbit in mustard sauce is not just food; it's a true gastronomic journey into the heart of French cuisine where taste and tradition merge into one unforgettable dish.
1
Wash the rabbit, clean it from the insides, skin and excess fat, cut into portion pieces and dry on paper towels.
- Rabbit: 1 piece
2
In a deep skillet, heat olive and butter, then fry pieces of rabbit until golden.
- Olive oil: 2 tablespoons
- Butter: 2 tablespoons
- Rabbit: 1 piece
3
Remove the rabbit and sauté the onion in the remaining oil and meat juices until soft, then add garlic until it has a nutty aroma. Deglaze the pan with wine, increasing the heat to maximum. Wait for the alcohol to evaporate, then reduce the heat and add mustard and thyme. Stir.
- White onion: 1 piece
- Garlic: 3 cloves
- Dry white wine: 150 ml
- Wholegrain mustard: 2 tablespoons
- Dijon mustard: 2 tablespoons
- Thyme leaves: 10 g
4
Return the rabbit to the pan, season with salt and pepper. Cover the pan with a lid, reduce the heat to low, and simmer the meat for 45-60 minutes, occasionally ensuring that the slow boil continues.
- Rabbit: 1 piece
- Salt: 2 teaspoons
- Ground black pepper: to taste
5
To thicken the sauce, remove the rabbit from the pan again. Increase the heat to maximum and evaporate the excess liquid. The amount of sauce will reduce by about half. Add cream, turn off the heat, stir for about a minute until smooth, and return the rabbit. Remove the dish from the hot burner and sprinkle with finely chopped parsley. While the meat absorbs the sauce, prepare a side dish.
- Rabbit: 1 piece
- Cream 30% fat: 120 g
- Parsley: to taste
